Niçoise Salad Galette Recipe

Learn how to make this homemade Niçoise Salad Galette with a buttery, flaky crust filled with classic Mediterranean flavors. This easy baking recipe transforms the traditional French salad into a stunning savory tart perfect for brunches or light dinners. Best served warm with extra vinaigrette!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

35 mins

Serves:

1 galette (6 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g good quality canned tuna in olive oil, drained</li><li class="ingredients-single-item">150g green beans, blanched and cut into 3cm pieces</li><li class="ingredients-single-item">100g cherry tomatoes, halved</li><li class="ingredients-single-item">80g black Niçoise olives (or Kalamata), pitted</li><li class="ingredients-single-item">3 soft-boiled eggs, peeled and quartered</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">2 tbsp capers, drained</li><li class="ingredients-single-item">For the vinaigrette:</li><li class="ingredients-single-item">3 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp dried herbs de Provence (or mixed dried herbs)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 320 calories

🥑 Fat: 19 g

🧈 Saturated Fat: 8 g

🍞 Carbohydrates: 25 g

🍭 Sugar: 2 g

🍗 Protein: 12 g

🫀 Cholesterol: 125 mg

🧂 Sodium: 450 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers in the baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water – stop when the dough holds together when pinched. Cold water and minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to chill, resulting in a more manageable dough and flakier baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the vinaigrette by whisking together olive oil, white wine vinegar, Dijon mustard, minced garlic, lemon juice, herbs de Provence, salt, and pepper in a small bowl. Set aside to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Ensure your oven is fully preheated before baking to achieve the best rise in the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the chilled dough into a circle approximately 30cm (12 inches) in diameter and about 3-4mm thick. Don't worry about perfect edges – the rustic look is part of a galette's charm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the rolled dough to the prepared baking sheet. Gently toss the tuna, green beans, cherry tomatoes, olives, red onion, and capers with half of the vinaigrette in a bowl. Arrange this mixture in the center of the pastry, leaving a 5cm (2-inch) border all around.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the quartered eggs evenly over the vegetable mixture. Fold the pastry border up and over the filling, pleating it as you go around, leaving the center open. This folding technique creates a secure edge while showcasing the colorful filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the exposed pastry with beaten egg to create that beautiful golden brown finish during baking. This egg wash acts as both a color enhancer and a sealant for the pastry folds.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 30-35 minutes, or until the crust is golden brown and crisp. If you notice the edges browning too quickly, loosely cover them with foil to prevent burning while allowing the bottom to continue cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let the galette rest for 5-10 minutes before serving. This resting period allows the filling to set slightly and makes slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, drizzle the remaining vinaigrette over the galette and garnish with additional fresh herbs if desired. Serve warm or at room temperature, cutting into wedges with a sharp knife. The galette is best enjoyed fresh but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Niçoise Salad Galette Recipe?

This Mediterranean-inspired galette features a buttery pastry made with flour, butter and ice water. The filling includes tuna, green beans, cherry tomatoes, olives, soft-boiled eggs, red onion and capers, all brought together with a tangy Dijon mustard vinaigrette.

How to cook Niçoise Salad Galette at home?

Learn how to cook Niçoise Salad Galette by first making a flaky pastry, then preparing a classic Mediterranean filling of tuna, eggs and vegetables. Roll out the chilled dough, arrange your filling in the centre, fold the edges over, and bake until golden brown. The result is a stunning savoury tart that transforms traditional Niçoise salad elements into an impressive baked dish.

Can I make this galette with fresh tuna instead of canned?

Absolutely! For a luxurious version, substitute with 200g of fresh tuna steak, lightly seared and sliced. The fresh tuna will remain tender inside the galette as it bakes. Just ensure not to overcook it during the initial searing to maintain its moisture and flavour.

What's the secret to achieving a perfectly flaky galette crust?

The key is keeping everything cold. Use ice-cold water, refrigerate the dough for at least an hour, and maintain visible butter chunks in your dough. These butter pieces create steam pockets when baking, resulting in those coveted flaky layers. Minimal handling prevents gluten development for a tender result.

How can I adapt this Mediterranean galette for vegetarians?

Simply omit the tuna and increase the vegetables. Add grilled courgette slices, roasted red peppers, and artichoke hearts for substance. For protein, consider adding crumbled feta or goat cheese, which complement the Mediterranean flavours beautifully while maintaining the dish's character.

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