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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Spread pesto sauce over the short crust pastry.
Layer the sliced courgette, red tomato, green tomato, and red onion on top.
Add the cheddar and mozzarella cheese.
Drizzle with olive oil and season with salt and pepper.
Bake for 35 minutes at 180 degrees Celsius until the pastry is golden and crisp.
Grill for 5 minutes until the cheese is bubbly and slightly browned.
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For a crispier base, pre-bake the pastry for 5 minutes before adding the toppings.
Can I use a different type of cheese?
Yes, you can substitute with any cheese that melts well, like Gruyère or fontina.
Can I make this galette ahead of time?
Yes, you can prepare the galette and refrigerate it before baking. Bake it fresh when ready to serve.
What can I use instead of pesto sauce?
You can use a tomato sauce or a garlic butter spread as an alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Can I freeze the galette?
It's not recommended to freeze this galette as the texture of the vegetables may change.
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