ROASTED VEGETABLE GALETTE
SERVES 8 PREP 30 MINUTES COOK 55 MINUTES
1 eggplant, chopped 1 red capsicum, chopped 2 red onions, cut into thin wedges ¼ cup olive oil 3 small zucchini, halved lengthways, sliced 375g packet ready-rolled puff pastry (see notes) Plain flour, for dusting 1 egg, lightly beaten ¼ cup sun-dried tomato pesto 1 tablespoon chopped fresh thyme leaves, plus extra to serve 2 x 200g tubs fresh mozzarella, drained, sliced ²⁄³ cup grated cheddar
1 Preheat oven to 220°C/200°C fan-forced. Place a large baking tray in oven. 2 Place eggplant, capsicum and onion on a separate large baking tray. Drizzle with oil and season. Toss to combine. 3 Roast on highest shelf for 20 minutes or until lightly browned. Add zucchini. Roast for a further 10 minutes. Set aside to cool. 4 Roll out pastry on a lightly floured surface to form a 28cm x 35cm rectangle. Using a small sharp knife, score a 2cm border around the edge. Prick the centre of the pastry with a fork. Brush lightly with egg. Place on the preheated baking tray. Bake for 10 to 12 minutes. Remove from oven. 5 Carefully press down on the centre of the pastry within the scored line (see notes). Spread pesto over centre of pastry. Sprinkle with thyme. Arrange cooled vegetables on top. Season with salt and pepper. Top with mozzarella and sprinkle with cheddar. Brush pastry edge with egg. 6 Bake for 10 minutes or until lightly browned on top and pastry is golden and crisp on the base. Cut into 8 rectangles. Sprinkle with extra thyme. Serve. NUTRITION: (per serve) 1600kj; 27.9g fat; 13.2g sat fat; 12.1g protein; 19.3g carbs; 3.3g fibre; 61mg chol; 337mg sodium.