Meat-free Monday: Easy-to-make veg galette

This rustic, open-faced pie is a celebration of seasonal vegetables and perfect for a meat-free Monday meal.

Few dishes possess the charm and simplicity of the humble veg galette.

A galette is a free-form, open-topped pastry that can be filled with a myriad of ingredients. What sets the veg galette apart is its wholesome and nutritious character.

The pastry crust provides the perfect vessel for showcasing a colourful medley of vegetables, herbs, and cheeses. The result is a beautiful, rustic tart that captures the essence of seasonal produce. Recipe compliments of McCain.

Prep Time: 45 minutes | Total Time: 50 minutes | Servings: 4


  • 1 pack McCain African Stir Fry
  • Store-bought Puff Pastry
  • Olive Oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon chopped thyme (or dried thyme)
  • ½ cup sour cream
  • 2 tablespoons grated mozzarella
  • Parmesan shavings


  1. Preheat the oven to 220 degrees Celsius.
  2. Heat a large pan on medium to high heat and add olive oil and garlic. Sauté for a minute before adding McCain African Stir Fry.
  3. In a bowl, combine sour cream, thyme, and grated mozzarella until well mixed.
  4. Sauté the McCain African Stir Fry for 8 minutes, then remove from heat.
  5. Roll out the puff pastry onto a lightly floured surface into a rectangular shape, approximately 25cm x 35cm.
  6. Spread the sour cream mixture evenly onto the pastry, leaving 5cm uncovered around the edges.
  7. Spread the cooked veggies over the sour cream mixture.
  8. Create a border by folding the edge of the pastry over the vegetables.
  9. Lightly brush the pastry edges with a beaten egg.
  10. Bake for 25 minutes or until the pastry has browned.
  11. Allow to cool for 5 minutes.
  12. Top with Parmesan shavings and garnish.
  13. Serve warm, hot, or at room temperature.

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