I absolutely love this recipe because it’s a vibrant and delicious way to celebrate fresh veggies, all wrapped up in a golden, flaky crust that feels both comforting and gourmet. Plus, it’s so Instagram-worthy with those colorful layers of zucchini, eggplant, and bell pepper that make me look like a total pro in the kitchen!
This Layered Vegetable Tian Galette is an absolute joy to make. I adore puff pastry, so this is already off to a great start.
Layering the sliced vegetables, neatly and artfully, in this open-faced tian, also gives me great pleasure. Through *Layered Vegetable Tian Galette*, I can express my affection for the elegance of squash and the beauty of a perfectly ripe summer vegetable.
Bell pepper and yellow onion accent with garlic and thyme—the harmonious flavors of each bite. And underneath, the wonderful crunch and buttery flavor of puff pastry.
Ingredients
Puff Pastry:
Add texture to flaky layers; rich in butter and carbohydrates.
Zucchini:
Low in calories; excellent source of vitamin C and dietary fiber.
Yellow Squash:
Full of vitamin A and B6; low-calorie.
Eggplant:
Abundant in antioxidants; offers dietary fiber and essential nutrients.
Red Bell Pepper:
Flavorful sweetness combined with a high content of vitamin C and antioxidants.
Olive Oil:
Fats that are good for the heart; boosts flavor, adds moisture.
Garlic:
Contributes aromatic richness; may offer health benefits.
Ingredient Quantities
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- 1 sheet of puff pastry, thawed
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 medium eggplant, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
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Instructions
1. Set your oven to 400°F (200°C) to warm up. Get a piece of parchment paper ready to line a baking sheet.
2. On a surface lightly dusted with flour, roll out the thawed puff pastry to a size just slightly larger than its original size. Move the puff pastry to the prepared baking sheet.
3. In a sizable mixing bowl, combine the zucchini, yellow squash, eggplant, red bell pepper, and yellow onion, all cut to uniform size. These vegetables will marry well together because of their similar cooking times. Drizzle them with olive oil, add the minced garlic, and sprinkle in the salt, pepper, and thyme before using your hands (you can also use a spatula) to mix and coat everything evenly.
4. Overlapping layers of vegetable slices should be arranged atop the puff pastry, leaving a 1-2 inch border around the edges.
5. Create a galette-like crust that folds over the filling. Fold the edges of the puff pastry over the vegetables to create a galette-like edge, pleating as needed.
6. The edges of the puff pastry that have been folded need to be brushed with the beaten egg to get a golden result.
7. Strew the grated Parmesan cheese on the vegetables.
8. Place in the preheated oven and bake for 30-35 minutes or until golden brown pastry is achieved and tenderness of the vegetables is evident.
9. Take the galette from the oven and allow it to cool for a few moments on the baking sheet. Then, move it to a serving board.
10. Cut and serve warm, either as an appetizer or a main dish with a crisp salad. Your Layered Vegetable Tian Galette is now ready to be enjoyed!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Sizable mixing bowl
8. Measuring spoons
9. Measuring cup
10. Spatula (optional, for mixing)
11. Pastry brush (for egg wash)
12. Serving board
13. Flour (for dusting surface)
FAQ
- Q: Can I use store-bought puff pastry for the galette?Q: Does this recipe call for homemade puff pastry, or can I use store-bought?
A: You can use store-bought puff pastry for this recipe. Just make sure to thaw it according to package instructions.
- Q: What can I use as an alternative to eggplant?You can replace eggplant with either thinly sliced mushrooms or more zucchini or squash, if preferred.
- Q: How do I prevent the vegetables from becoming soggy?A: Ensure that the sliced vegetables are patted dry with paper towels prior to assembly. This will minimize moisture and keep things from getting soggy.
- Q: Can I prepare the galette in advance?Yes, the galette can be put together and stored in the refrigerator up to 4 hours before baking. Just apply the egg wash and bake when you’re ready.
- Q: Is it possible to make this dish vegan?A: You can make it vegan by using vegan puff pastry and omitting the Parmesan cheese. Plant-based milk works great as a wash in place of the egg wash.
- Q: Can I add cheese other than Parmesan?Absolutely, feel free to play around with various cheeses, like feta or goat cheese, for an extra kick of flavor.
- Q: What should I serve alongside this vegetable galette?A: This galette is complemented beautifully by a fresh green salad or a bowl of soup, making it a complete meal.
Substitutions and Variations
1 sheet of puff pastry – Replace with 1 sheet of phyllo dough or a homemade pie crust.
1 medium zucchini – Replace with 1 medium green bell pepper or 1 medium cucumber (if relatively unconcerned about texture), both of which can be used in the same quantity as zucchini.
1 medium yellow squash – This can be substituted with 1 medium carrot or with 1 medium butternut squash, thinly sliced.
1 medium eggplant – You can replace this with 1 medium tomato or 1 medium portobello mushroom, cut into thin slices.
2 tablespoons of olive oil – You can swap this for 2 tablespoons of melted butter or 2 tablespoons of avocado oil.
Pro Tips
1. Uniform Slicing Ensure all vegetables are sliced to the same thickness to guarantee even cooking. Using a mandoline slicer can help achieve consistent slices.
2. Pre-Cook the Vegetables For even more flavor and to reduce moisture, consider sautéing the sliced vegetables in olive oil for a few minutes before arranging them on the puff pastry. This step can help prevent a soggy base.
3. Puff Pastry Docking To prevent the center from puffing up too much, use a fork to lightly prick the center area of the pastry before adding the vegetables.
4. Flavor Enhancement For an extra kick, add a sprinkle of red pepper flakes or drizzle a balsamic reduction over the finished galette for a touch of sweetness and acidity.
5. Cheese Variety Consider adding a mix of cheeses such as Gruyère or goat cheese along with Parmesan for added creaminess and flavor depth.
Layered Vegetable Tian Galette Recipe
My favorite Layered Vegetable Tian Galette Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Sizable mixing bowl
8. Measuring spoons
9. Measuring cup
10. Spatula (optional, for mixing)
11. Pastry brush (for egg wash)
12. Serving board
13. Flour (for dusting surface)
Ingredients:
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- 1 sheet of puff pastry, thawed
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 medium eggplant, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
“`
Instructions:
1. Set your oven to 400°F (200°C) to warm up. Get a piece of parchment paper ready to line a baking sheet.
2. On a surface lightly dusted with flour, roll out the thawed puff pastry to a size just slightly larger than its original size. Move the puff pastry to the prepared baking sheet.
3. In a sizable mixing bowl, combine the zucchini, yellow squash, eggplant, red bell pepper, and yellow onion, all cut to uniform size. These vegetables will marry well together because of their similar cooking times. Drizzle them with olive oil, add the minced garlic, and sprinkle in the salt, pepper, and thyme before using your hands (you can also use a spatula) to mix and coat everything evenly.
4. Overlapping layers of vegetable slices should be arranged atop the puff pastry, leaving a 1-2 inch border around the edges.
5. Create a galette-like crust that folds over the filling. Fold the edges of the puff pastry over the vegetables to create a galette-like edge, pleating as needed.
6. The edges of the puff pastry that have been folded need to be brushed with the beaten egg to get a golden result.
7. Strew the grated Parmesan cheese on the vegetables.
8. Place in the preheated oven and bake for 30-35 minutes or until golden brown pastry is achieved and tenderness of the vegetables is evident.
9. Take the galette from the oven and allow it to cool for a few moments on the baking sheet. Then, move it to a serving board.
10. Cut and serve warm, either as an appetizer or a main dish with a crisp salad. Your Layered Vegetable Tian Galette is now ready to be enjoyed!
