Mediterranean Galette with Potato, Pepper, Spinach and Feta
Cook time: 
Total time: 
Serves: 6
  • 400g Gluten free shortcrust pastry
  • 300g Potatoes (any good all rounder)
  • Handful of spinach
  • 125g Peppers
  • 125g Baby plum tomatoes
  • 100g Feta
  • Olive oil
  • 1 egg yolk
  • Splash of milk
  • Olive oil to drizzle
  1. Preheat the oven to 175 C
  2. Roll the pastry out until it is the thickness of a pound coin then cut a circle approximately 40cm in diameter.
  3. Using a butter knife, score a circle approximately 3cm from the outer edge
  4. Place the pastry circle in the middle of a baking sheet.
  5. Thinly slice the potatoes and layer evenly with the spinach in the center of the circle.
  6. Cut the pepper in to strips and scatter across the top, along with the halved tomatoes. Crumble the feta over the top and season with plenty of black pepper and a little salt.
  7. Fold the outer rim of pastry inwards.
  8. Drizzle the gallette with olive oil.
  9. Mix together the egg yolk and milk to make a glaze and brush the outer rim of pastry.
  10. Bake for 20 minutes or until the pastry is golden and the vegetables cooked through.
Serves 6 as an accompaniment to a salad.
Recipe by A Life of Geekery at