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Courgette & Tomato Galette

A Galette is simple a flat pastry with a topping of some sort. Its kind of like a “posh” pizza. In this recipe we used shop-bought puff pastry (don’t complain, this isn’t Come Dine with Me – shop bought puff pastry is great and very convenient). So that’s the pastry side sorted, the key now is to get the topping right. As with any recipe, one or two key ingredients make all the difference to the final flavour.

In this case we used sun dried tomato puree (as well as normal tomato puree), Marsala (a sweet fortified wine) and green olives. I believe the Marsala made the most difference and added a great fruity richness to the tomato topping that meant every mouthful was irresistible. A dash of chilli counteracted the sweetness very well. This dish is quite quick to make and we have listed it as a side (although we just ate the whole thing as a main!). The Marsala is optional but if you don’t use some I would recommend adding some sugar to cut through the tomato purees.

Courgette, Olive & Tomato Galette Recipe

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  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced (alternatively use garlic puree)
  • 1 tbsp tomato puree
  • 1 tsp sun dried tomato puree
  • 1/2 glass Marsala (optional)
  • 1/2 cup green olives, pitted and chopped
  • 1/2 small courgette, halved and sliced
  • 4-5 organic cherry tomatoes, quartered
  • fresh basil
  • 1/4 tsp oregano
  • 1/4 tsp mixed herbs
  • 1/2 tsp paprika
  • A few chilli flakes or 1/4 tsp chilli powder


Prepare the filling

  • In a frying pan sauté the onion until soft, around 8 minutes
  • Add you garlic and cook for a further 2 minutes
  • Add your 2 types of tomato puree and fry for 1 minute

  • Add your Marsala, mix and allow to reduce for 1 minute
  • Add your paprika, basil, oregano, mixed herbs, chilli and olives and allow to simmer for 1-2 minutes

Prepare the topping

  • Cut the courgettes into desired shapes and fry with salt and pepper in some olive oil
  • Cut your cherry tomatoes and set aside

Prepare the Galette

  • Preheat your oven to 180 degrees
  • In your non-stick baking tray add some olive oil or vegetable marge and spread.
  • Roll your pastry into the desired shape (you can also make this in circles, squared etc)
  • Add your tomato topping and spread to the edges (if you are making a square shape you can spread the topping and roll the edges over to create a stuffed crust)
  • Add the courgettes and tomatoes in desired amounts
  • Spread the edges with vegetable spread to get a golden crust (We used left over garlic margarine spread from making garlic bread – Simple add pureed garlic and mixed herbs to your vegetable marg and mix!)

  • Bake for 10-20 minutes or until golden and the pastry is cooked
  • Top with fresh chopped basil, serve.

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