Cheesy Vegetable Galette with Homemade Chilli Honey

A delectable pastry creation that will make your taste buds dance with delight! This rustic and charming galette celebrates fresh, wholesome vegetables and is drizzled with luscious homemade chilli honey for a balanced sweet and fiery kick of flavour!


Prep time:30 minutes
Cook time:45 minutes


  • 1 cup spelt flour
  • 1 cup plain flour
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup water
  • 2 tbsp Bee Fruity Hill Gum Honey
  • 1/2 cauliflower (chopped)
  • 3 cups pumpkin (thinly sliced)
  • 1 brown onion (sliced)
  • 4 garlic cloves (finely diced)
  • 1 cup goats cheese
  • 1 cup mozzarella (grated)
  • 1 egg (lightly whisked)
  • 1 sprig of rosemary
Chilli Honey
  • 2 tbsp Bee Fruity Hill Gum Honey
  • 1 tsp chilli flakes
  • 1 tsp chilli powder


  • Combine the spelt flour, plain flour, olive oil, salt, water, and 1 tbsp of honey in a large bowl and mix. Gently knead to combine all ingredients thoroughly, then cover and rest for an hour.
  • Next make the chilli honey by mixing 2 tbsp of honey, chill flakes, and chilli powder together and set aside to allow the flavours to infuse.
  • Chop the cauliflower into small florets and slice the pumpkin into 1cm thick slices. Bring a large pot of salted water to the boil. Cook the cauliflower and pumpkin in boiling water until tender.
  • While the vegetables are cooking, slice the onion and crush the garlic. Add to a small pot with the olive oil and 1 tbsp of honey, and cook on low to medium heat until lightly caramelised. Remove from the heat and set aside.
  • When the dough has finished resting, assemble the galette by rolling the dough into a roughly 40cm circle on baking paper.
  • Layer the cauliflower, pumpkin, caramelised onions, ¾ cup goats cheese, and mozzarella cheese into the centre, leaving a 5cm border around the edge.
  • Fold the edges up so it overlaps the filling slightly and creates a case for the filling. Brush the edges of the pastry with egg mixture.
  • Slide the galette on the baking paper onto a baking tray and place into a preheated oven at 170°C for 45 minutes or until the pastry is brown and crisp.
  • Remove from the oven and set aside to cool slightly. Drizzle the galette with a generous amount of your homemade chilli honey, crumble over the remaining goats cheese, and top with a few sprigs of fresh rosemary.