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mediterranean-vegetable-galette-by-food-to-glowHow do I love thee?

Weeellll….enough to not only give you the obligatory sweet treat and some flowers for Valentine’s Day {food to glow passim}, but also this awfully easy – and possibly a bit saucy {er, drizzly!} – savoury galette recipe.

I know! I do love you!

Enjoy responsibly. 🙂

mediterranean-vegetable-galette-by-food-to-glow

Mediterranean Vegetable and Halloumi Galette

  • Servings: 2-4
  • Difficulty: easy
  • Print

This recipe is super flexible – use different vegetables, a different herb oil – or even some bought pesto slaked with a little oil. Even a different dough if phyllo doesn’t do it for you. In fact, why not use this recipe for my sweet galette dough – just leave out the sugar and spice.

Measures are very approximate for this kind of recipe but will give you a good ballpark figure to aim for if you need it. Otherwise, use your own instinct for amounts of vegetables and squeaky, minty cheese.

6 sheets from one pack of phyllo pastry {usually contains 12 sheets}, halved with a knife to make it into squares – keep covered with a damp tea towel

80ml {1/3 cup} extra virgin olive oil, divided use  – you may need more or less

cupped handful of green beans, trimmed and halved or in thirds

1/3 medium aubergine {or a whole small, Japanese one}, sliced into thin rounds and then halved {half moons}

1/2 red pepper, diced {make slices to form hearts if you wish}

cupped handful of broccoli, sliced into thin lengths about 4-5 inches long

cupped handful of radishes, trimmed and thinly sliced

6 spring onions/scallions, trimmed and sliced

1/3 cup oil-marinated artichoke heart quarters

palmful of stoned black olives {oil-cured} – torn

1 heaped tbsp fresh thyme leaves, plus extra for garnishing

1/2 pack of halloumi cheese – about 100 grams, thinly sliced and torn

Extra virgin olive oil {evoo} – to oil the pastry {if using phyllo}

Herb Drizzle/Pesto

20g {1/3 cup} pumpkin seeds

20g {packed 3/4 cup} each of fresh basil and parsley

1/2 garlic clove {or leave out if you like – nudge, nudge}, finely minced

Squirt of fresh lemon

Evoo, from amount stated above

Salt, to taste if needed – or nutritional yeastmediterranean-vegetable-galette-by-food-to-glow

Preheat the oven to 190C/375F. Line two baking trays with parchment paper and set aside.

1. Blanch the green beans in boiling water for three minutes. Drain, rinse well with cold water to stop the cooking, and drain again. Set aside for now.

2. Heat 2 tbsp of oil in a large sauté pan over a medium heat. Add the aubergine slices in a single layer and sauté until golden on both sides. Remove with a slotted spoon and onto some layers of paper towel.DSC_0448

3. Add more oil to the pan if you need to {I don’t} followed by the pepper, broccoli, radishes, spring onions and thyme leaves. Saute, stirring frequently, until softened.

4. Now to get on with the phyllo. Divide the phyllo into piles of 6-8 square sheets, then place one sheet from each pile on each tray. Take another and place it slightly offset to the first. Carry on with the remaining sheets {see image}.halloumi on phyllo pastry

Put one-quarter of the torn halloumi cheese in the inner two-thirds of the pastry stacks. Top with all of the cooked vegetables {remember the beans}, the olives and the artichoke hearts. Scatter over the remaining cheese. mediterranean-vegetable-galette-by-food-to-glow

5. With the flat of your hand push the pastry up around the filling to just form a lip of sorts {see image}. Brush oil on the visible edges. Pop the galettes in the oven and bake for about 15-20 minutes, or until the pastry is golden in places and the pastry feels cooked and firm underneath.mediterranean-vegetable-galette-by-food-to-glow

6. While the galette is baking, blend the basil and parsley, seeds and garlic. Stir in the remaining oil and lemon juice. Taste and see if you wish to add salt.

7. Serve the galettes warm with a good drizzle of herb oil and a squirt of lemon over the top, if liked. A sharp green salad goes well with it.

mediterranean-vegetable-galette-by-food-to-glow

46 thoughts on “Easy Mediterranean Vegetable and Halloumi Galette

  1. Love the red pepper heart. Looks delicious!

  2. pumpkinandpb says:

    wow this is so beautiful!!

    1. Thank you very much for taking the time to comment. 🙂

  3. lizzygoodthings says:

    Ah, Kellie’s delicious vegie galette… I love thee!

  4. wow that looks so beautiful. Perfect actually.

    1. Aw, now you are making me blush. 😉

  5. M E Cheshier says:

    Yum! I cannot wait to try this. It looks and sounds amazing! Thanks!

    1. No, thank you. I always appreciate your kind comments.

      1. M E Cheshier says:

        You are welcome Kellie. 🙂

  6. Lovely Kellie. I loooove halloumi (and it’s so easy to find here! Apparently Sweden is the top consumer of halloumi outside of Cyprus) and these little galettes look right up my alley. I also appreciate the phyllo crust, such a cinch. Pinned, shared, and will definitely be making this!

    1. What an odd fact, Katie ;-). I wonder why that is?… and thank you

  7. Veronica says:

    Looks stunning! I love galettes, I will have to try this!

    1. Cheers for commenting, Veronica. 🙂

  8. Jess says:

    This looks absolutely delicious, mouth-watering! I’m definitely going to try this recipe when I’m back home again. Thank you!

    1. That’s kind of you to say, Jess. Thank you. 🙂

  9. Love that red pepper heart ❤️ Very cute! And a lovely dish xx

    1. Thanks honey. It was little last-minute thing. I’m not much of one for going overboard on Valentine’s Day (married for 26 years!) but I couldn’t resist in this instance.

  10. efwalt says:

    That sounds delish! I’ve not made a galette with filo before. I will definitely have to give this a go x

    1. It was a first time for me too. Tbh, I couldn’t be bothered making my usual galette pastry, despite always having the right ingredients to hand and being incredibly easy.

  11. My mouth is watering and my eyes are popping! Beautiful!

  12. Absolutely perfect and I love your red pepper hearts, what a winner. I’ve got various folk dropping in this weekend so I’m going to have the ingredients at the ready, thank you!

    1. Thanks so much, my friend. I hope your weekend isn’t too hectic!

  13. missklj says:

    This looks super tasty and delish, I’m definitely putting it on my ‘to make’ list. Once I figured out that phyllo was filo it was all good. xx

    1. Ah, of course. The phyllo/filo confusion. I HOPe you like it. 🙂

  14. Love bread, love veggies and the combo, well, that’s all I need.

  15. I often make sweet galettes, why haven’t I made a savoury one before? Thanks for showing how beautiful they can be Kellie!

  16. Oh gosh my mouth is watering. Halloumi is a genius addition.

    1. Thanks so much Emily. I know that feta might be a good choice but I had halloumi and chucked it in. Glad I did.

  17. Monica Shaw says:

    All hail the brilliance of phyllo. Why don’t I use this more? Definitely inspired to after seeing this.

  18. Monica Shaw says:

    All hail the brilliance of phyllo. Why don’t I use this more? Definitely inspired to after seeing this.

  19. emellt says:

    Reblogged this on Zara's Hungry and commented:
    Oh My God if I had all the ingredients for this galette I would make it and eat it right away (with a loved one for valentine’s day of course…I wouldn’t just eat it all myself…(

  20. Wow, that looks amazing Kellie. Just my kind of dish. Love that wee jug too and talking of props we must set up a date for our visit to the scrapyard.

  21. fabfood4all says:

    Wow, a stunning dish and stunning photography too. Wish my Valentine would serve this to me!

  22. mihrank says:

    NO WORDS – DELICIOUS – WELCOME TO MIDDLE EAST KITCHEN!

  23. Kellie this looks unbelievable!! I adore halloumi and Mediterranean vegetables are always a hit with me 🙂

  24. Jen says:

    Gorgeous colours in this galette, the photos are making me so hungry right now.

  25. This looks amazing! I love all things Mediterranean. I must try this recipe!

  26. Gorgeous, I adore halloumi!

  27. Deena Kakaya says:

    Right, I am not just saying this, I am totally serious. You have completely seduced me with how easy peasy, colourful and utterly tasty this looks and I am absolutely making it next week. It is firmly on the menu- thank you lovely Kellie xx

    1. Nice to hear, Deena. I love being invited to dinner – even if I’m not there!

  28. Léa says:

    A combination of all ingredients I like! The outcome must be incredible. Must definitely try it!

If you have time, I would love to hear from you. Thanks so much!

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