A Fresh Take on a Classic

There’s something amazing about taking a traditional recipe and reimagining it to create something completely different. This Peas & Coconut Galette is just that—a rustic, flaky tart with all the flavors of Matar Karanji in an unexpected form. The crisp, golden crust envelops a vibrant, mildly spiced filling of peas and coconut, transforming the traditional stuffed pastries into a stunning free-form tart. It’s a great way to enjoy the same delicious flavors without the extra efforts of shaping individual pastries. Easy to make, impressive to serve, and a perfect way to celebrate the season of fresh green peas!

I’ve already given my mom’s signature Matar Karanji recipe a modern twist. I use store-bought pie crust instead of making the dough from scratch and then bake instead of deep-frying. But I thought—why stop there?! I created this Peas & Coconut Galette taking the same delicious filling and using the pie crust to transform it into a rustic, free-form tart. It’s a whole new, no-fuss way to enjoy the familiar flavors of Matar Karanji—without all the folding and crimping!

A Galette Born from Scraps

You know those moments when you’re left with pie crust scraps and don’t want them to go to waste? That’s exactly how this Peas & Coconut Galette was born! After making my Matar Karanji, I had extra filling on hand. So I turned the scraps into a ball and rolled it out and turned it into a rustic galette, making for a zero-waste and an easy yet elegant dish.

One of the things I love about galettes is how forgiving they are. There’s no need to fuss over a perfect round shape for the crust. Using a store-bought shortcut makes the process even better. Simply unroll the refrigerated pie crust, spread the filling in the center, and fold over the edges for that signature rustic look. Once baked, the crust turns golden and crisp, while the filling stays soft and aromatic.

This Peas & Coconut Galette is a fusion of savory and comforting flavors wrapped in a flaky, golden crust. The buttery, flaky crust pairs beautifully with the spiced peas and coconut filling, making it an irresistible fusion of Indian flavors and French pastry.

Though I originally made this galette using leftover pie crust scraps from my Matar Karanji, you don’t have to take that extra step! Simply prepare the filling, unroll the pie crust, add the filling, fold the edges over, bake, and enjoy the delicious results!

A Celebration of Spring Peas

I love making this galette during the spring season, when fresh green peas are at their sweetest and most flavorful. The filling is a mildly spiced, fresh, vibrant, and bursting with flavor, making it the perfect way to celebrate the bounty of spring peas.

Blanched peas are tossed with the fresh ground mixture of grated coconut, green chilies, cilantro, and cumin seeds for a fragrant, lightly spiced filling that pairs beautifully with the buttery, flaky pie crust. The natural sweetness of peas, combined with the creaminess of coconut and the subtle heat of green chilies, makes for a well-balanced and flavorful bite.

Serving & Pairing Ideas

The flavors of this Peas & Coconut Galette are the same as my Matar Karanji—sweet green peas blended with fresh coconut, tempered with cumin, mustard seeds, and green chilies for just the right amount of warmth. Nestled in a crisp, golden crust, it transforms into a dish that’s as comforting as it is elegant.

It’s a beautiful, savory pastry that works as an elegant first course or appetizer, a light lunch, or even a side dish paired with a light salad for brunch. It pairs beautifully with a crisp, aromatic Sauvignon Blanc and is also great with chai for a cozy afternoon snack.

Why You’ll Love It

This Peas & Coconut Galette is a true showstopper! It’s a fresh, fun twist on the traditional Matar Karanji, bringing together familiar Indian flavors in a modern way. It’s a fuss-free way to enjoy the same delicious flavors without the hassle of shaping individual pastries. Simple to make, it satisfies your cravings for something comforting yet light, making it elegant enough for entertaining.

This versatile dish works perfectly as an appetizer or light lunch and is an excellent way to celebrate the fresh flavors of spring, especially for green peas lovers. Whether you’re hosting a spring gathering or treating yourself, this galette will make your taste buds sing!

Peas & Coconut Galette

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• Author: Vasanti
• Yield: 4–6 servings 1x

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Description

A rustic, flaky galette with peas & coconut filling, inspired by the Maharashtrian Matar Karanji—easy to make and elegant to serve.

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Ingredients

Scale 1/2x1x2x3x

For the Galette

• 1 packaged refrigerated pie crusts (see Notes)
• all purpose flour, for dusting
• 1–2 medium green onions, for garnishing (optional)

For the Filling (see Variations)

• 4 cups water, for blanching the peas
• 2 cups fresh shelled green peas (alternatively, you can use thawed frozen peas as well that are available all year round)
• salt, to taste
• 1 tsp turbinado sugar

Herbed Paste

• 1 cup of grated fresh or thawed frozen coconut
• 1–2 Thai green chilies, broken into two pieces (optional/use less for less heat)
• 8–10 sprigs of cilantro, torn
• 1 tsp cumin seeds
• 1/4 cup water

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Instructions

Making the Filling

• Start by boiling the water in a pot over the stove or in a kettle.
• Transfer the peas to a medium bowl and add the boiling water to it.
• Cover and let it sit for about 10 minutes till the peas soften up. 
• In the meantime, make the herbed paste for the filling. In a mini food processor or a grinder, add all the ingredients for the paste and process until smooth and well combined.
• Drain the water from the bowl completely and add the herbed paste to the peas.
• Toss well to combine.
• Season with salt and sugar and set aside.

Making the Galette

• Preheat the oven to 400°F (200 °C).
• Sprinkle flour onto a work surface. Unroll pie crusts and use a rolling pin to spread out edges.
• Spoon the filling in the center and spread it into an even layer, leaving about an inch gap around the edges.
• Fold the edges over and push down to secure.
• Bake in the preheated oven for 18-20 minutes.
• Garnish with sliced green onions, if using.
• Serve warm or at room temperature.