Savoury Mini Galette

Recipes / Little Meals

a.k.a. a pie without a fuss. This is a great ‘what to make when the cupboard is bare’ recipe – all you need is flour, butter, water and a bit of salt (and toppings of your choice).


What’s even better is making it is a breeze. If you usually cringe at the lack of precision of your little kitchen helpers, then this one is
for you.


A real galette has rustic charm and is meant to be thrown together: roll out the dough, pile on your veggies, fold back the edges and bake.

PASTRY (makes 2 x 20 cm discs)

200 g (1 ½ cups) plain wheat flour, light spelt flour or mix half of both

75 g butter or non-dairy butter, chilled

½ tsp sea salt

60 - 70 ml (⅓ cup) cold water



8 tbsp of tomato sauce (homemade

tastes wonderful)

4 pumpkin stars

6 celeriac hearts

6 mushrooms, sliced

2 handful of feta crumbles

2 handful of pepitas




Preheat oven to 180 C.


Sieve flower into a bowl and whisk together with salt.

Rub the butter into the flour and create a fine breadcrumb consistency. Sprinkle with sea salt.

Gradually mix in the cold water and shape into a ball.

Roll out on a lightly floured work surface and shape into two disks.


Wrap into baking paper and let rest in the fridge for 30 minutes.


Spread out 4 tablespoons of tomato sauce onto each galette and cover with your favourite vegetables. Then fold the border over, pleating and pressing a neat edge over 1 centimetre of dough.



You can put ANYTHING onto this basic pastry and it will work! Feel free to experiment and use up what’s in your fridge. Also works great with fresh fruit.

Bake for 20 minutes or until edges are golden.





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