ROASTED VEGETABLE GALETTE

WKND - - Kitchen Classics Dinner & Dessert -

In­gre­di­ents

• 1 aubergine, cubed

• 1 red pep­per, de­seeded and

diced

• 2 red onions, peeled and

sliced into thin wedges

• 3 tbsp olive oil

• 3 small cour­gettes, halved

length­ways then sliced into

cres­cent shapes

• 375 gm packet ready- rolled

puff pas­try

• A lit­tle plain flour, for dust­ing

• 1 egg, beaten, for brush­ing

• 3 tbsp sun­dried tomato

paste

• 1 tbsp chopped fresh thyme

• 2 x 240 gm pack­ets

moz­zarella cheese, sliced

• 75 gm ched­dar cheese, grated

• Salt and black pep­per

Method

Pre­heat the oven to 200° C, and put a bak­ing sheet in the oven.

Put the aubergine, red pep­per and onions on a bak­ing tray. Toss with the olive oil and sea­son to taste. Roast for about 20 min­utes, un­til lightly golden brown. Add the cour­gettes, then roast for a fur­ther 10 min­utes. Re­move from the oven and set aside to cool.

Roll out the pas­try on a lightly floured work sur­face to a rect­an­gle roughly 35 x 28cm. Score a 2cm bor­der around the edge with a knife. Pierce the cen­tre of the pas­try sev­eral times with a fork and brush with a lit­tle of the egg wash.

Place on the pre­heated bak­ing sheet and bake for 10- 12 min­utes. Re­move from the oven, press down the cen­tre within the scored line, spread with the sun­dried tomato paste and sprin­kle with fresh thyme. Ar­range the cooled roasted veg­eta­bles on top. Sea­son, ar­range the moz­zarella slices on top of the veg­eta­bles and sprin­kle over the ched­dar. Brush the bor­der of the pas­try with a lit­tle more beaten egg.

Bake for about 10 min­utes or un­til browned on top and golden and crisp un­der­neath. Re­move from the oven, slice into 8 rec­tan­gles and serve.

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