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BBQ vegetable galette recipe

BBQ vegetable galette recipe

3 ratings

Bursting with the smoky goodness of barbecued vegetables, this galette is wrapped in a buttery shortcrust pastry crust and topped with tangy soft cheese. Baked to golden perfection, it's a dish that combines simplicity and vibrant flavours. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 277 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 425g block shortcrust pastry
  • plain flour, for dusting
  • 100g reduced-fat soft cheese
  • 1 egg, lightly beaten
  • 300-400g leftover barbecued veg, such as courgettes and asparagus
  • 75g Tesco Finest Mixed baby tomatoes
  • ½ lemon, zested
  • 5g fresh basil leaves
  • salad leaves, to serve (optional)

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 30%
  • Sugars

    3g 3%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 27.2g Protein 7.9g Fibre 2.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut into a 32cm circle. Spread over the soft cheese, leaving a 4cm border. Fold over the edge to create a crust, making small ripples when folding and pressing down lightly into the pastry underneath.
  2. Brush the crust with the beaten egg, then bake for 10 mins. Top with the leftover veg and the tomato halves and bake for another 12-15 mins until golden. Scatter with the lemon zest, basil and a crack of black pepper. Serve with salad leaves, if you like.

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