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Vegetarian, Classics and bistro fare

Rustic Summer Vegetable Galette with Salad

This rustic summer vegetable galette is a free form tart made with pastry, soft cheese, zucchini, tomatoes, and bell pepper, served with a green salad. It serves 4, takes 55 minutes, and stays easy to make, for about €2.00 per person. The key is cooking the vegetables first so the galette doesn't turn soggy.

A pastry folded by hand over zucchini, tomatoes, and bell pepper, with soft cheese, and a salad on the side, it smells like summer.

Rustic Summer Vegetable Galette with Salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Under the golden, crisp pastry, soft cheese melts gently between tender zucchini, juicy tomatoes, and red bell pepper that keeps a little bite. Thyme seasons the whole thing without ever taking over, and the hand folded edges give this galette its generous, slightly rustic look, far from a perfectly neat tart.

This is a recipe that fits a weeknight just as easily as a relaxed Sunday, served alongside its vinaigrette dressed green salad. Kids tend to like it because the soft cheese softens every flavor, and you can prep it ahead of time if you want to save a few minutes before everyone sits down.

The ingredients

4 people

Pantry

  • Shortcrust pastryoften in the pantry 1
  • Olive oiloften in the pantry 4 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Tomatoes 3
  • Red bell pepper 1
  • Thyme 3 sprigs
  • Green salad 1

Dairy

  • Soft cheese, such as Boursin 150 g
  • Egg 1

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the zucchini, tomatoes, and bell pepper into thin slices or strips.

    Seed the tomatoes to limit excess juice.

  2. Sauté the zucchini and bell pepper in the oil for a few minutes. 6 min

    Cook them until they release their water before topping the galette.

  3. Roll out the pastry on a baking sheet and spread the soft cheese over the center, leaving a four centimeter border.

    Let the pastry overhang a bit, the rustic look is intentional.

  4. Arrange the vegetables over the cheese, scatter with thyme, fold the border over, then brush it with beaten egg.

    Fold the edges by pinching them gently without crushing them.

  5. Bake at 190°C and serve with the salad dressed in olive oil, vinegar, salt, and pepper. 35 min

    The galette is ready when the bottom is golden, lift it up to check.

Our tips to get it right

  • Drain the zucchini and bell pepper well after cooking, excess water is the main reason the base turns soggy.
  • Pick firm, ripe tomatoes, they hold up better during baking than overly juicy ones.
  • Serve the galette warm rather than piping hot, the soft cheese settles and the flavors come through more clearly.

The variations

  • Swap the soft cheese for ricotta or fresh goat cheese for a stronger flavor.
  • For a faster version, use ready rolled puff pastry and skip sautéing the vegetables, layering them raw and thinly sliced instead.
  • Add grilled eggplant rounds or black olives to vary the vegetables depending on what you have on hand.

What to serve it with

  • Green salad with vinaigrette
  • Glass of chilled rosé
  • Cold tomato soup to start

Storage

The galette keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once baked and cooled, reheat it in the oven to bring back a crisp base. Avoid the microwave, it softens the pastry.

Questions about this dish

Can you make this galette ahead of time?

Yes, you can assemble the filled pastry ahead and keep it in the fridge for a few hours before baking. You can also bake it fully the day before and reheat it in the oven.

Can you substitute the soft cheese?

Yes, ricotta, fresh goat cheese, or even thick fromage blanc work well. Choose a cheese that spreads easily to keep the recipe's texture.

How do you keep the pastry from getting soggy?

Cook the zucchini and bell pepper until they release their water before filling the galette, and seed the tomatoes. A spoonful of semolina or breadcrumbs on the base also soaks up any remaining juice.

Is this galette kid friendly?

Yes, the soft cheese mellows the vegetable flavors and the texture stays soft. You can cut the vegetables more finely if your kids aren't fans of big pieces.

How long does it take to make a rustic summer vegetable galette with salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rustic summer vegetable galette with salad?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rustic summer vegetable galette with salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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