Mediterranean Veggie Galette - Wild Garden
Wild Garden Persian Marinade Gallete
Wild Garden Persian Marinade Gallete

Mediterranean Veggie Galette

October 28, 2016

A creative and delicious veggie pie from Kelsey Eats Chicago


Kelsey Eats Chicago

Ingredients

1 Wild Garden Persian Marinade

1 zucchini

1/2 eggplant

1 red pepper

ready made pie crust

crumbled feta cheese

Directions

1Preheat the oven to 350 degrees.

2Chop up a zucchini, half of a small eggplant and a red bell pepper.

Wild Garden Persian Marinade Gallete

3Put all of the veggies into a bowl and squeeze in about half of a pouch of the Persian quick marinade.

Wild Garden Persian Marinade Gallete

4Stir the veggies until they are coated in the marinade.

Wild Garden Persian Marinade Gallete

5Put the veggies on a baking sheet and bake at 350 degrees for about 10-15 minutes. We'll cook them again once they're in the pie crust so no need to roast them too much. Once the veggies are done roasting, remove them from the oven.

Wild Garden Persian Marinade Gallete

6Place a few scoops of veggies into the center of your pie dough, leaving about an inch or so of dough around the outside.

Wild Garden Persian Marinade Gallete

7Fold over the edges of the dough onto the top of the vegetable pile. You can fold and pinch any way you want.

Wild Garden Persian Marinade Gallete

8Raise the temperature on the oven to 400 degrees and bake the galette for about 15 minutes

9Watch the galette closely and as soon as the crust starts to turn golden brown, remove it from the oven and brush it with a little bit of olive oil. The crust will drink it in and create a fantastic buttery flavor.

Wild Garden Persian Marinade Gallete

10Add on some crumbled feta cheese.

Wild Garden Persian Marinade Gallete

11Place the galette back into the oven for about 5 more minutes. The crust will become flaky and brown, that's when you know it's ready.

12Remove the galette from the oven and serve immediately. Enjoy!

Wild Garden Persian Marinade Gallete

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