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5 from 1 vote

Roast vegetable mini galette with poached egg

Sweet, roasted Mediterranean veg, wrapped in a buttery, crumbly pastry and topped with a lightly poached egg.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Lunches and quick-cook meals
Keyword: eggs, galette, Mediterranean, vegetables
Servings: 5
Author: Emily Leary


  • 200 g plain flour
  • 125 g butter
  • 1 tbsp cold water
  • 100 g red onion
  • 150 g medium courgette
  • 200 g large red pepper
  • 200 g cherry tomatoes
  • 3 tbsp oil
  • 1 tsp oregano
  • salt and pepper
  • 100 g pesto
  • 5 Freedom Foods stamped medium free range eggs


  • Preheat the oven to 200C/390F (180C/355F fan)
  • Blitz the butter, flour and pinch of salt and pepper together in a food processor until you have a coarse crumb
  • Add the water and pulse again so that it comes together in a dough
  • Turn out, knead a couple of times, then wrap in cling film and put in the fridge to firm up
  • Deseed the pepper and cut into inch chunks
  • Chop the courgette into 1/2 inch semi-circles
  • Chop the onion into inch wedges
  • Toss all the veg, including the whole cherry tomatoes, in a bowl with the oil, oregano and a pinch of salt and pepper
  • Tip into a roasting tray, spread evenly and bake for around 30 minutes until the tomatoes have softened, shaking once or twice during the cooking process
  • Tip into a bowl to cool completely and pop in the freezer for 5-10 minutes so that they're nice and chilly
  • Divide the pastry into 4 equal pieces and roll into balls
  • Roll out each ball on a floured surface to about 3mm thick and round
  • Spread with 1/4 of the pesto each, leaving about an inch clear all the way round
  • Top each with 1/4 of the roast veg, then fold up the edge to create a gallete - work slowly, the pastry is quite easily broken
  • Transfer carefully to a greaseproof lined baking sheet using a spatula
  • Brush the pastry all over with egg white
  • Bake for approximately 20-25 minutes until just golden
  • When the galette is almost ready, poach the remaining four eggs (I did mine by buttering a mug, breaking in an egg and zapping for 40 seconds) then place one atop each galette