Veggie Galette

Celebrate Christmas in July with this versatile tart, perfect for using up any leftover veggies in your fridge: pumpkin, sweet potato, potato, onions, silverbeet or chard, beetroots—whatever you have on hand! This delightful dish can be enjoyed warm or cold, paired beautifully with a fresh green side salad for a refreshing meal. Yum!

 Recipe developed by Mel, Thrive Wholesome Nutrition


  • ¼ small Kent pumpkin (or any pumpkin you like), cut into small cubes
  • 1 red onion, cut into small chunks
  • 3 stalks rainbow chard (optional), cut into small chunks
  • ½ small sweet potato, cut into small cubes
  • 12 small potatoes, cut into small cubes
  • 1-2 tbsp Rich Glen Signature extra virgin olive oil (EVOO)
  • ½ cup Rich Glen Christmas Stuffing
  • 3 sheets shortcrust pastry (you can use puff pastry if you wish; you may just need to reduce the cooking time slightly)
  • Fresh basil leaves, to garnish


  1. Preheat oven to 200°C.
  2. Line two baking trays with paper and set aside.
  3. Add chopped veggies to both trays, drizzle over Rich Glen EVOO, and make sure there is space around the veggies to allow them to cook and crisp up.
  4. Bake for 15 minutes, then add the Christmas Stuffing, toss to combine, and return to the oven for a further 10-15 minutes or until veggies are just cooked.
  5. Meanwhile, take the pastry out to allow it to defrost. When it starts to soften, use a large bowl or plate to cut a large circle from the pastry (using as much of the pastry as possible).
  6. When the veggies are cooked, allow them to cool slightly, then add them to the pastry, making sure to leave about a 3cm edge around the pastry. You can pile the veggies quite high.
  7. Fold over the edges of the pastry, pinching it together as you go around the edges.
  8. Brush the pastry edges with a little more olive oil, sprinkle the top of the veggies with a little Christmas Stuffing, and pop into the oven for 20-25 minutes or until the pastry is cooked and golden brown.
  9. Serve warm with fresh basil leaves and a sprinkle of goat cheese (optional).

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