Summer Yogurt Galettes with Grilled Veg, Oregano & Vibrant Cherry Tomatoes

What Makes This Special

This vibrant summer galette brings together a tangy yogurt pastry with charred vegetables straight from a barbecue or grill, all tied together by the herbal brightness of fresh oregano. The yogurt not only lends a delightful tang and tenderness to the British-style crust but also keeps the process simple—everything comes together in one bowl. Finished with juicy cherry tomatoes and a sprinkle of British cheese (if you like), this galette is a true celebration of the season: colorful, easy, and perfect for laid-back gatherings.

Ingredients

The real star here is yogurt: it makes the crust beautifully tender, subtly tangy, and easy to handle. Oregano and lemon add summery brightness, while the grilled vegetables and tomatoes bring barbecue flair and vibrant color. A little feta or goat’s cheese adds a salty, creamy finish, but you can leave it out for a lighter touch.

For the Yogurt Pastry & Filling

• Plain flour (250g): The structure of your pastry. All-purpose works too.
• Full-fat Greek-style yogurt (150g): Adds moisture, tang, and tenderness—key to an easy, pliable dough.
• Cold unsalted butter (120g): For flakiness and rich flavor. Keep it cold for best results.
• Fine sea salt (1/2 tsp): Enhances flavor.
• Fresh oregano (2 tsp, chopped): For summery, aromatic pops.
• Cherry tomatoes (200g, halved): Juicy and sweet, they burst in the oven for vibrant color.
• Courgette (150g, sliced): Adds moisture and mild sweetness; ribbons char beautifully.
• Red onion (100g): For mild tang and color.
• Olive oil (2 tbsp), balsamic vinegar (1 tsp): For grilling and marinating the veg.
• Black pepper (1/2 tsp): For subtle warmth.
• Egg (1, optional): For a golden crust (use yogurt for a vegetarian wash).
• Feta or goat’s cheese (50g, optional): A crumbly, tangy finish.
• Lemon zest (zest of 1): Brightens everything up.

Instructions

Step 1: Make the Yogurt Pastry

In a large bowl, combine the flour, salt, and chopped fresh oregano. Add the cold, cubed butter. Using your fingertips (or a pastry cutter), rub the butter into the flour until the mix resembles coarse breadcrumbs—some larger butter bits are fine, as they help flakiness.

Add the Greek yogurt and lemon zest to the bowl. Stir with a fork or spatula until a shaggy dough forms. Tip onto a work surface and gently knead just until it comes together; don’t overwork! If the dough seems dry, add an extra spoonful of yogurt.

Flatten into a disc (about 2cm thick), wrap in parchment, and chill in the fridge for at least 20 minutes. Chilling relaxes the dough and keeps the butter cold for a tender crust.

Step 2: Prep and Grill the Veg

While the dough chills, toss the courgette ribbons and red onion slices with 1 tbsp olive oil, balsamic vinegar, and a pinch of salt and pepper. Heat a griddle pan or barbecue grill to medium-high. Grill the veg for 2-3 minutes per side until lightly charred and just tender—don’t overcook, as they’ll finish in the oven. Set aside to cool slightly.

Step 3: Assemble the Galette

Preheat oven to 200°C (fan 180°C). Line a baking sheet with parchment.

On a lightly floured surface, roll the chilled dough into a rough 30cm circle about 3-4mm thick. Transfer to your lined baking sheet.

Arrange the grilled vegetables and cherry tomato halves in the center, leaving a 4-5cm border. Drizzle with the remaining olive oil. If using, crumble over the feta or goat’s cheese. Season with black pepper and a little extra oregano.

Fold the pastry edges up and over the filling, pleating as you go. The center should remain exposed. Brush the crust with beaten egg or a little yogurt for a golden finish.

Step 4: Bake and Finish

Bake for 30-35 minutes, until the crust is golden and crisp and the tomatoes are bubbling. Cool on a rack for at least 10 minutes before serving—this helps the filling set.

Sprinkle with extra fresh oregano and more lemon zest before slicing. Serve warm or at room temperature, perfect for summer gatherings.

Pro Tips

• Keep the Butter Cold: Cold butter = flakier pastry. Work quickly and chill if the dough gets soft.
• Use Full-Fat Yogurt: Low-fat doesn’t give the same tenderness or richness to the pastry.
• Don’t Overfill: Too much veg can make your galette soggy. Keep to the suggested amounts for best results.

Troubleshooting

Pastry is tough? This usually means the dough was overworked or not enough yogurt was used. Work dough just until combined, and add a spoonful more yogurt if dry.

Soggy bottom? Make sure to pre-chill the dough and don’t overload with juicy veg. Baking on a hot, preheated baking sheet can help crisp the base.

Variations

• Mediterranean Twist: Swap oregano for thyme and add roasted peppers or olives.
• Meaty Option: Add thin slices of grilled British sausage or shredded roast chicken to the filling.
• Sweet-Savoury: Add a handful of sliced nectarines or plums for a sweet-savoury summer version.

Storage

Store cooled galette, wrapped or in an airtight container, in the fridge for up to 3 days. Reheat in a hot oven (200°C) for 10 minutes to crisp the pastry before serving. Not suitable for freezing once assembled, but raw dough can be frozen up to 1 month.