Savoury Galette with Grilled Eggplant and Roasted Red Peppers

This savoury galette with eggplant, red pepper and feta is so easy to make and incredibly delicious. It has ingredients bursting with flavour, including rich eggplant, sweet roasted red peppers and tangy feta. This savoury galette is sure to be the highlight of any meal! 

Lunch can become a pretty boring meal if you aren’t careful, which is why I’m always on the lookout for great lunch ideas.This eggplant, red pepper and feta galette is one of my favourites when I want something really bursting with flavour or an easy way to impress guests. It’s deceptively easy to make, but tastes incredible!

But don’t leave savoury galettes to just lunch. They go perfectly as a main course when paired with a side salad, or as a tasty appetizer! 

Galette Recipes

Galette is a basically a free-form tart, so easy to make, especially if you use pre-made crust. While galettes are often made with fruit, they are also perfect with vegetables to make a savoury galette.

The charm of a galette is in how rustic it looks, which means there is no need to worry over making it just perfect! There is no need to use a pie plate as the galette can simply be baked  on a cookie sheet. 

In a lot of ways, galette is very similar to pizza. The main difference is that we have used shortcrust or pie crust instead of yeasted pizza dough. But they are really very similar, and you can try lots of different toppings on galette just as you would a pizza. 

Recipe Tips

To make things even easier, the eggplant can be roasted the day before and stored overnight in a fridge. It also ensures that the eggplant has fully cooled before being added to the galette.

For this recipe, I prefer to use roasted marinated red peppers. Any good quality brand will pop with lots of sweetness and it saves one more step from the recipe. If you really want to roast your own peppers, grill then on a baking sheet with parchment paper, skin side up. When the skiing of the peppers is blackened and blistered, remove them from heat and close them in a ziplock bag to let them sweat. When they are cool enough to handle without discomfort, take them out of the bags and peel off the blackened skin. The skin should be easy to remove by this point. The peppers are now ready to use!

Brushing the pastry with egg wash is an important step before taking the galette. The egg wash helps the pastry to become golden and crips. It also helps the galette to stick together, so that it keeps the same shape while baking and serving. 

There are a few other substitutions you can try as well:

• Try almost any other cheese in place of feta
• Replace kale with spinach
• Use zucchini instead of eggplant
• Use basil pesto instead of sundried tomato pesto