Vegetable Galette
"Perfect for a light lunch. To make it easier use a Mediterranean mix of frozen vegetables"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (436.2 g)
- Calories 1032
- Total Fat - 70.7 g
- Saturated Fat - 20.7 g
- Cholesterol - 271 mg
- Sodium - 949.6 mg
- Total Carbohydrate - 63.1 g
- Dietary Fiber - 4.2 g
- Sugars - 6.8 g
- Protein - 37.5 g
- Calcium - 544.1 mg
- Iron - 5.2 mg
- Vitamin C - 26 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat the oven to 400
Step 2
In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 400 and place a flat baking tray in the oven to heat up. Remove the vegetables.
Step 3
Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 13in circle.
Step 4
When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border.
Step 5
Use a vegetable peeler to peel the zucchini into ribbons, then toss the zucchini with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus zucchini.
Step 6
Crumble over the goat cheese, scatter with the remaining oregano and some more black pepper. Folthe pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil.
Step 7
Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature.
Tips
No special items needed.
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