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  • Writer's pictureNava

Rustic Eggplant, Fetta and Zaatar Galette

Updated: Feb 2, 2020

I have been wanting to make a galette for a while now, they are so easy to make. Yes, super easy, and they are the perfect brunch meal. They can be served as a dessert or a savoury dish and, you can fill them with your favourite fruits or savouries.

I have tried lots of different galette-dough recipes, but this one by Jo Cook is the one I like best, and as I’ve said, its easy peasy, so without further ado, let’s get on with the galette!



This will make two galettes


  • 2 ½ cups plain flour

  • ½ teaspoon salt

  • 250gm butter, cut into piece

  • s½ cup sour cream

  • ½ cup ice-cold water

If you want to make a sweet galette, simply use unsalted butter and add 4 tablespoons of sugar.

You can prepare the dough up to 3 days prior to using it, but make sure you keep it covered in the fridge.

Filling (for two)

  • 2 eggplants approx 500gm each diced (keep separate)

  • ½ cup of olive oil

  • 4 tablespoons zaatar

  • Salt according to taste

  • 20 whole pitted olives

  • ¼ cup toasted pine nuts

  • ½ cup chickpeas

  • ½ cup sliced mushrooms

  • 200gm crumbed goat fetta

  • 3 cherry tomatoes

  • 1 egg for egg wash



  1. Preheat the oven to 180c. Line a large baking tray with baking paper .

  2. In a food processor, add the flour, salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together.

  3. Gather the dough, divide it in two and pat it into two disks. Wrap the dough in plastic wrap and refrigerate until chilled, (about 30 minutes).

  4. On a lightly floured surface, roll out a disk of dough to a 12-inch circle and transfer to the baking tray.

  5. In a bowl combine 1 diced eggplant, ¼ cup oil, 2 tablespoons zaatar, ¼ cup sliced mushrooms, ¼ cup chickpeas, 50gm crumbed feta, 10 olives cut in half, salt.

  6. Place the filling in the centre of the circle

  7. Fold the edge of the dough up and over the filling. Brush the rim of the dough with the egg wash. Repeat with remaining dough and ingredients.

  8. Bake the galettes for 45 minutes or until the crust is golden brown. If the eggplant looks like it’s drying out then spray with oil. Let the galettes cool on the baking trays for about 10 minutes then cut cherry tomatoes in half and place on top of filling, sprinkle with pine nuts and remaining fetta, cut into wedges and serve.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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