Toggle navigation

Beetroot, Zucchini and Tomato Galette

Here’s a delicious recipe we think you’ll love!
This beetroot, zucchini and tomato galette by popular chef and co-host of The Living Room, Miguel Maestre is bound to become a ‘family favourite’! He’s included it in his latest book, Feast, published by Plum.


  • 1 beetroot, cut into 2 mm thick slices

  • 1 small red onion, finely sliced into rounds

  • 1 small zucchini, cut into 2 mm thick slices

  • 2 rainbow chard stalks, ribs and stems removed, leaves torn into bite-sized pieces
    (or use English spinach or Tuscan kale)

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon thyme leaves salt flakes and freshly ground black pepper

  • 200 g truss cherry tomatoes on the vine

  • 1 egg, lightly beaten

Rough Puff Pastry

  • 200 g (1⅓ cups) plain flour, plus extra for dusting

  • ½ teaspoon salt flakes

  • 200 g chilled unsalted butter, cut into small cubes

  • ½ tablespoon chilled water


  • 200 g fresh full-cream

  • 100 g soft Persian feta

  • 1 tablespoon finely chopped chives salt flakes and freshly ground black pepper


To make the pastry, combine the flour and salt in a bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the water and mix until the dough begins to form a ball. Turn out onto a lightly floured bench and knead briefl y to bring the dough together.

Place the dough on a sheet of baking paper, dusted with extra flour, and roll out to a 32 cm round, about 3 mm thick. Using the paper, transfer the dough to a baking tray and refrigerate for 20–30 minutes. 3 Meanwhile, to make the filling, place the ricotta, feta and chives in a bowl and mix well with a fork. Season with salt and pepper.

Preheat the oven to 220°C (fan-forced).

Meanwhile, place the beetroot, onion, zucchini, chard, oil and thyme leaves in a bowl, season to taste and toss to combine.

Take the dough out of the fridge and spread evenly with the ricotta filling, leaving a 3 cm border.

Arrange the beetroot rounds around the edge, then pile the greens in the middle (the beetroot will hold the rest in place). Fold the edge of the pastry up and over the filling, leaving the centre exposed. Place the tomatoes in the centre.

Lightly brush the dough with egg wash, then bake for 25–30 minutes until the pastry is golden and the vegetables are tender. Remove and leave the galette to cool slightly on the tray. Serve warm or at room temperature.

About the book

In Feast, Miguel shares his absolute favourite recipes to enjoy with family and friends. They’re hearty, abundant and generous dishes for eating with the ones you love.

Feast by Miguel Maestre, Published by Plum, RRP $39.99, Photography by Jeremy Simons.


About this article