Vegetable Galette Recipe
Vegetable Galette Recipe
This vegetable galette is a great way to use up leftover veggies. It freezes beautifully and is perfect to reheat in the oven for an easy dinner!
Servings
Prep time
Cook time
Recipe
Ingredients
- Pastry DIY (or 1 sheet store-bought puff pastry)
- 125g plain flour
- Pinch salt
- v
- ¼ cup iced water
- 1 egg yolk, lightly beaten
- Toppings
- 1 medium sweet potato, very thinly sliced
- 1 zucchini, sliced
- 2 potatoes, thinly sliced
- 1 carrot, thinly sliced
- 125g button mushrooms, whole
- ½ medium red onion, sliced
- 2 tbsp roasted red peppers
- A few small vine tomatoes
- Salt & pepper, to season
- Extra-virgin olive oil
- 2 tbsp passata
- Cheese, to sprinkle
- Milk, to brush
Handful basil leaves
Method
- To make the pastry, combine the flour, salt and very cold butter in a food processor and process until fine crumbs form. Sprinkle the iced water over the flour mixture and pulse slightly until the dough just comes together into a ball.
- On a lightly floured surface, lightly knead the dough and press it into a flat disc and refrigerate (covered) for at least 30 mins to 1 hour.
- Preheat oven to 180ºC fan-forced.
- Combine the sweet potatoes, zucchini, potatoes, carrots, mushrooms, red onion and red peppers in a large bowl. Add the salt, pepper and olive oil. Set aside.
- To assemble the galette, roll out the cold dough on a sheet of baking paper to a round of approx. 30cm. Score a light 2-inch border the whole way around the pastry round.
- Pour passata on the centre of the dough, leaving a 2-inch border and top with the vegetable mix. Sprinkle with cheese.
- Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
- Brush the folded edges of the crust with milk and bake for 30–40 mins, or until crust is golden brown.
- Allow to cool for 5 mins. Garnish with basil leaves and season with salt and pepper.
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