Mediterranean vegetable galette from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 232) by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    Can substitute a mix of Gruyère cheese and Parmesan cheese, or feta cheese for Gruyère cheese. See recipe for suggested vegetable fillings.

  • eliza on August 23, 2024

    I made this galette again with the greens and chickpea filling, and it's one of my favourite ways to eat greens. This time I used tuscan kale from the garden for the greens, rosemary and dill for the herbs, and used an English cheddar for the cheese. My egg was from my sister’s chicks. Make sure your cooked kale is well chopped! I always add extra sumac to the greens mixture as well as a little lemon or lime juice. For the pastry, I pulled some out of the freezer and I think it was from the All Day Baking book; any pastry you have would work here. We had this with the soy marinated tomatoes from Tenderheart and it was a delicious meal.

  • eliza on June 15, 2022

    Page 232. This is one of her template recipes. I made the galette with a different pastry. Very tasty.

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