Mar 222020

Sea salt and herb crust
2 cups self raising flour
2 teaspoons dried Italian herb seasoning
2 tablespoons sugar
2 teaspoons salt
1/3 cup oil
water as required to bind things together

1 cup pumpkin, sliced
2 medium beetroots thinly sliced
2 tablespoons olive oil
Pinch + ¼ teaspoon sea salt

Parsley-garlic topping
2 tablespoons olive oil
2 medium clove garlic, finely chopped
2 tablespoons finely chopped parsley (either curly or flat – both work)
1/8 teaspoon sea salt


Make a dough by mixing all the ingredients. Add water little by little until it forms a crumbly dough.

Prepare the veggies to be arranged on the top of the crust.

Make the parsley oil.

Roll out the dough and arrange the veggies on top of it, leaving about a 2-inch border. Start with a large circle of beetroots around the perimeter, then pumpkins, then repeat until you reach the centre. Sprinkle with a pinch of salt and repeat with another layer, if you wish, this time starting with pumpkin. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.

Brush the entire galette with 2 tablespoons olive oil and sprinkle the ¼ teaspoon salt over the entire thing.

Bake for around 40 minutes, until the crust is golden-brown and the vegetables are fork-tender.

Finally, brush the mixture of parsley over the galette while it is still piping hot.