Name: Roasted Tomato and Courgette Galette - Pae Tōmato me te Kamoriki iti
Prep time: 60 min
Cook time: 45 min
Total time: 135 min
Ingredients: 1 quantity Shortcrust Savoury Pastry; 6 tōmato (tomatoes); 2 kamoriki iti (courgette); 1 aniana whero (red onion); 15 kāriki (garlic cloves); Kiri rēmana (Lemon zest, of 1 lemon); 1 tbsp paparika paoa (smoked paprika); 2 tbsp mīere (honey or maple syrup); 3 tbsp noni ōriwa (olive oil or any oil you have); Tote me te pepa (salt and pepper); 120 g kirīmi tīhi (cream cheese, I use a flavoured one but plain is fine); 15 kāriki kua parahunuhunua (roasted garlic cloves); ⅓ C wairanu huamata (mayonnaise); 50 g tīhi parmesan (parmesan cheese); Kiri rēmana (Lemon zest, of 1 lemon); 1/2 aniana whero kua parahunuhunua (roasted red onion); 1 C pārihi māota (fresh basil) or 1 Tbsp pārihi tauraki (dried basil); Tote me te pepa (salt and pepper); 30 g tīhi parmesan anō (extra parmesan cheese)

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This Roasted Tomato and Courgette Galette has layers on delicious flavour. A simple Shortcrust Pastry creates the base and it is topped with roasted garlic cream and roasted vegetables. Once baked, share it with those you love.

A freshly baked roasted tomato and courgette galette is on a striped wooden, round board. A piece has been cut and the inside of the pie is revealed. There is a pastry layer, a creamy layer and loads of roast vegetables.

You can adapt this recipe to whatever is in your kāuta (kitchen). Don't leave out the roasted kāriki (garlic) though because it gives the most beautiful flavour to the galette. If you have some bendy vegetables hanging around - use them, they will be perfect. Slice them up and give them a new life by roasting them with kāriki (garlic), kiri rēmana (lemon zest) and mīere (honey).

More pastry recipes:

Need another delicious pōhā (pastry)? Then check out my Creamy Pumpkin Tart. Want to make a delicious pie but you don't want to make the pastry? Perfect, this Roast Chicken and Vegetable Pie in Roast Garlic Sauce is just what you need. Or if you want to make a sweet pie, try this Pecan Pie with Dark Chocolate.

Videography and photography by Sarah Henderson.

Ingredient Tips for this Roasted Tomato and Courgette Galette:

A round wooden board sits on a pink tablecloth. On it is whole courgettes and garlic cloves. Next to them is small bowls and jars filled with ingredients. There is pepper, oil and balsamic vinegar. Whole tomatoes are in the corners of the frame.

Pastry: Check the Savoury Pastry for the list of ingredients. This can be swapped for two sheets of pre-rolled shortcrust pastry or 300 g of a shortcrust pastry block
Tomatoes: Fresh tōmato (tomatoes) are used here, the ones that are starting are also perfect because they are roasted first.
Courgette: Use two small kamoriki iti (courgettes) or replace them with an extra tomato or your favourite hua whenua (vegetables).
Onion: I prefer aniana whero (red onion) for this recipe but white onion will work too.
Garlic: The kāriki (garlic) is roasted until it is creamy and sweet. Add more if you want a deeper garlic flavour.
Lemon Zest: Kiri rēmana (lemon zest) is used to add brightness but it can be swapped for kiri ārani (orange zest).
Paprika: Use paparika paoa (smoked paprika) for a smokey note or swap it with plain paprika or cajun seasoning.
Cream Cheese: Use a full fat, traditional kirīmi tīhi (cream cheese) for the filling.
Mayonnaise: A thick wairanu huamata (mayonnaise) is best here to help bind the filling.
Cheese: I prefer parmesan cheese in this recipe for its depth of flavour but any hard cheese will work.
Basil: Fresh or dried basil both work in this recipe.

Expert Tips:

This is such a great make-ahead recipe because you can make the steps at different stages. Make the Savoury Pastry, huawhenua (vegetables) and kirīmi kāriki (garlic cream) up to five days ahead. Assemble it when you are ready, bake it until golden and serve it with a delicious side salad. You will not regret it.

STEP BY STEP INSTRUCTIONS FOR THIS Roasted Tomato and Courgette Galette:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A ceramic bowl sits on a table on top of a soft pink tablecloth. In the bowl is a savoury pastry that Naomi is kneading with one of her hands. Fresh tomatoes can be seen in the corners of the frame. Two courgettes are in the background.

1. Make the Pastry:

Make the savoury pastry according to instructions, chill for 30 minutes while you prepare the remaining ingredients.

This can be made up to 4 - 5 days before you need. Wrap it a plastic bag and refrigerate it until you are ready to make the galette.

2. Preheat the Oven:

Preheat the oven to 190 °C bake or 180 °C fan bake.

A black oven tray is sitting on a pink tablecloth. In the tray is slices of fresh tomatoes. Behind the tray is a round board with more ingredients of garlic cloves, pepper, a small jug and more tomatoes.

3. Prepare the Tomatoes, Courgettes and Garlic:

Slice the tōmato (tomatoes) and kamoriki iti (courgette) in to 1 - 2 cm slices. Cut the aniana whero (red onion) in to wedges.

Arrange them in a single layer on to a large oven tray.

Cut the bottom off the garlic bulbs and nestle the individual garlic cloves (skin on) in between the hua whenua (vegetables).

A black oven tray is sitting on a pink tablecloth. In the tray is slices of fresh tomatoes, sliced courgettes, sliced red onion and garlic cloves. Naomi is using a silver grater to grate lemon zest on top of the vegetables. More tomatoes and lemon are next to the tray.

4. Add the Flavour:

Sprinkle over paparika maoa (smoked paprika) and grate over the kiri rēmana (lemon zest). Then drizzle over the mīere (honey) and noni ōriwa (olive oil).

Season well with tote me te pepa (salt and pepper).

5. Roast the Vegetables:

Bake for the hua whenua (vegetables) for 25 minutes. Remove from the oven and allow them to cool.

If you are making the galette later in the day, leave the vegetables in the oven to soak up all the flavours. They can also be added to a container (juice and all) and refrigerated for up to 5 days.

A vintage bowl sits on a striped wooden board that is on a wooden table. On the pepper is a small plate with cracked pepper on it and a whole lemon. In the bowl is cream cheese and a big pile of grated parmesan cheese. Naomi is also grating the parmesan in to the bowl using a fine grater.

6. Make the Herby Garlic Cream:

Add the kirīmi tīhi (cream cheese) in to a medium bowl and smooth it out with a fork. Squeeze in the kāriki kua parahunuhunua (roasted garlic) and add a sprinkle of tote (salt).

Stir through the wairanu huamata (mayonnaise) and then finely grate in the tīhi parmesan (parmesan cheese) and kiri rēmana (lemon zest).

Finely chop the aniana whero kua parahunuhunua (roasted red onion) and pārihi māota (fresh basil). Then add it all to the cream mixture. If you are using pārihi tauraki (dried basil), just add it straight in.

Season well with tote (salt) and pepa (pepper) and stir it all together. Refrigerate until needed. This will also keep for up to 5 days, in a sealed container.

Naomi Toilalo stands at a wooden table, rolling herbed shortcrust savoury pastry. IN front o her is a tray of sliced vegetables that sits on a pink tablecloth. In front of the table is a camera that is on a tripod. In the background is kitchen props on a wooden bench.

7. Heat the Oven:

Preheat the oven to 180 °C bake or 170 °C fan bake.

8. Roll out the Pastry:

Place the chilled savoury pastry on to a large piece of baking paper and roll it in to a 33 - 35 cm circle with a rolling pin. It doesn't need to be perfect, that is the joy of a galette.

A light pink tablecloth lines a table. On the cloth is a black tray lined with brown baking paper. On the baking paper is a pastry that has been rolled in to a circle. Naomi is spreading a creamy garlic cream on to the centre with a spatula.

9. Add the Garlic Cream:

Spread the cream cheese mixture in the centre, leaving a 5 cm border clear of filling.

10. Add the Roasted Vegetables:

Arrange the roasted tōmato (tomatoes), kamoriki iti (courgette) and remaining aniana whero (red onion) on top.

A light pink tablecloth lines a table. On the cloth is a black tray lined with brown baking paper. On the baking paper is a pastry that has been filled with roasted tomatoes and courgettes. Naomi is holding the pastry and folding the edges in to encase the filling.

11. Encase the Filling with the Pastry:

Fold the excess pastry in to the middle to encase all that goodness.

A roasted tomato and courgette galette is wrapped in herbed shortcrust savoury pastry. Naomi is grating Parmesan cheese around the edge of the pastry with a fine grater. Tomatoes are seen in the background.

12. Grate over the Cheese:

Finish it off with a grating of the extra tīhi parmesan (parmesan cheese).

13. Bake the Roasted Tomato and Courgette Galette:

Bake the galette for 40 - 45 minute until golden.

Let it cool for 15 minutes before serving.

A flat lay shot shows a tomato galette that is wrapped in herbed shortcrust savoury pastry. Fresh tomatoes can be seen in the top left corner. The galette is hole but one piece has been cut and a cake server is lifting it from the board.

14. Serve the Roasted Tomato and Courgette Galette:

Serve the galette warm with your favourite fresh huamata (salad).

A flat lay shot shows a roasted tomato and courgette galette that is wrapped in herbed shortcrust savoury pastry. Fresh tomatoes can be seen in the top left corner. The galette is hole but there is a piece removed and one piece is cut.

15. Store the Galette:

This is delicious served on the day but will also heat up well in the oven or microwave if you have any leftovers.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A slice of roasted tomato and courgette galette reveals the vegetables inside the rustic pastry.

Print Pin

Roasted Tomato and Courgette Galette - Pae Tōmato me te Kamoriki iti

A delicious rustic galette with a roasted garlic and cream cheese cream topped with roasted vegetables encased in a herb filled shortcrust pastry.

Course Baking

Cuisine Pastry

Keyword best galette recipe, best galette recipe nz, best rustic pie recipe nz, roasted vegetable galette nz, te reo Māori, tomato galette, tomato galette nz

Prep Time 1

Cook Time 45

Roast Veggies 30

Total Time 2 15

Servings large slices

Ingredients

The Savoury Pastry (Shortcrust) - Te Pōhā Mōkarakara

1 quantity Shortcrust Savoury Pastry

The Vegetables - Ngā Huawhenua

6 tōmato (tomatoes)
2 kamoriki iti (courgette)
1 aniana whero (red onion)
15 kāriki (garlic cloves)
Kiri rēmana (Lemon zest, of 1 lemon)
1 tablespoon paparika paoa (smoked paprika)
2 tablespoon mīere (honey or maple syrup)
3 tbsp noni ōriwa (olive oil or any oil you have)
Tote me te pepa (salt and pepper)

Herby Cream - Kirīmi Amiami

120 g kirīmi tīhi (cream cheese, I use a flavoured one but plain is fine)
15 kāriki kua parahunuhunua (roasted garlic cloves)
⅓ C wairanu huamata (mayonnaise)
50 g tīhi parmesan (parmesan cheese)
Kiri rēmana (Lemon zest, of 1 lemon)
½ aniana whero kua parahunuhunua (roasted red onion)
1 C pārihi māota (fresh basil) or 1 tablespoon pārihi tauraki (dried basil)
Tote me te pepa (salt and pepper)
30 g tīhi parmesan anō (extra parmesan cheese)

Instructions

Make the Pastry:

Make the savoury pastry according to instructions, chill for 30 minutes while you prepare the remaining ingredients.
This can be made up to 4 - 5 days before you need. Wrap it a plastic bag and refrigerate it until you are ready to make the galette.

Preheat the Oven:

Preheat the oven to 190 °C bake or 180 °C fan bake.

Prepare the Tomatoes, Courgettes and Garlic:

Slice the tōmato (tomatoes) and kamoriki iti (courgette) in to 1 - 2 cm slices. Cut the aniana whero (red onion) in to wedges.
Arrange them in a single layer on to a large oven tray.
Cut the bottom off the garlic bulbs and nestle the individual garlic cloves (skin on) in between the hua whenua (vegetables).

Add the Flavour:

Sprinkle over paparika maoa (smoked paprika) and grate over the kiri rēmana (lemon zest). Then drizzle over the mīere (honey) and noni ōriwa (olive oil).
Season well with tote me te pepa (salt and pepper).

Roast the Vegetables:

Bake for the hua whenua (vegetables) for 25 minutes.
Remove from the oven and allow them to cool.
If you are making the galette later in the day, leave the vegetables in the oven to soak up all the flavours. They can also be added to a container (juice and all) and refrigerated for up to 5 days.

Make the Herby Garlic Cream:

Add the kirīmi tīhi (cream cheese) in to a medium bowl and smooth it out with a fork.
Squeeze in the kāriki kua parahunuhunua (roasted garlic) and add a sprinkle of tote (salt).
Stir through the wairanu huamata (mayonnaise) and then finely grate in the tīhi parmesan (parmesan cheese) and kiri rēmana (lemon zest).
Finely chop the aniana whero kua parahunuhunua (roasted red onion) and pārihi māota (fresh basil). Then add it all to the cream mixture.
If you are using pārihi tauraki (dried basil), just add it straight in.
Season well with tote (salt) and pepa (pepper) and stir it all together.
Refrigerate until needed. This will also keep for up to 5 days, in a sealed container.

Heat the Oven:

Preheat the oven to 180 °C bake or 170 °C fan bake.

Roll out the Pastry:

Place the chilled savoury pastry on to a large piece of baking paper and roll it in to a 33 - 35cm circle with a rolling pin.
It doesn't need to be perfect, that is the joy of a galette.

Add the Garlic Cream:

Spread the cream cheese mixture in the centre, leaving a 5 cm border clear of filling.

Add the Roasted Vegetables:

Arrange the roasted tōmato (tomatoes), kamoriki iti (courgette) and remaining aniana whero (red onion) on top.

Encase the Filling with the Pastry:

Fold the excess pastry in to the middle to encase all that goodness.

Grate over the Cheese:

Finish it off with a grating of the extra tīhi parmesan (parmesan cheese).

Bake the Roasted Tomato and Courgette Galette:

Bake the galette for 40 - 45 minute until golden.
Let it cool for 15 minutes before serving.

Serve the Roasted Tomato and Courgette Galette:

Serve the galette warm with your favourite fresh huamata (salad).

Store the Galette:

This is delicious served on the day but will also heat up well in the oven or microwave if you have any leftovers.