Mediterranean Vegetable Galette (Print Version)

Rustic Mediterranean tart with three cheeses, tomatoes, artichokes and olives baked in a flaky pie crust.

# Ingredients:

→ Base

01 - 1 store-bought pie shell (8-10 inch), thawed

→ Cheese Mixture

02 - 60g ricotta cheese
03 - 60g goat cheese
04 - 60g feta cheese, crumbled
05 - 1 tbsp fresh dill, chopped

→ Vegetables & Toppings

06 - 120g grape or cherry tomatoes, halved
07 - 240g artichoke hearts
08 - 120g mixed green and black olives, pitted
09 - 120g fresh spinach
10 - 1 tbsp olive oil

→ Seasonings

11 - 1 tsp salt
12 - 1 tsp black pepper

# Instructions:

01 - Preheat your oven to 230°C (450°F).
02 - Place the thawed pie shell on a parchment-lined baking tray.
03 - In a small bowl, combine ricotta cheese, goat cheese, salt, pepper, and chopped dill until well integrated.
04 - Dollop the cheese mixture in the center of the pie shell, leaving a 2.5cm border around the perimeter. Use the back of a spoon to spread evenly.
05 - Arrange the halved tomatoes cut-side up on the cheese, then distribute artichoke hearts evenly.
06 - Working around the perimeter, fold the edge of the dough toward the center, creating pleats as you go, until the entire edge is folded.
07 - Transfer to the preheated oven and bake for 20 minutes until golden brown.
08 - While the galette is baking, bring water to a boil in a small pot. Add spinach and blanch for 2 minutes. Drain thoroughly in a sieve.
09 - Once the galette is fully baked, garnish with pitted olives, blanched spinach, and crumbled feta cheese.
10 - Drizzle olive oil over the top before serving.

# Notes:

01 - Serve warm or at room temperature for the best flavor experience.
02 - This galette can be made ahead and reheated gently at 150°C (300°F) for 10 minutes.

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