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A slice of roasted tomato and courgette galette reveals the vegetables inside the rustic pastry.
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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 hour
Cook Time 45 minutes
Roast Veggies 30 minutes
Total Time 2 hours 15 minutes
Servings 8 large slices

Ingredients

The Savoury Pastry (Shortcrust) - Te Pōhā Mōkarakara

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.