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Ashleigh Butler

Left over Christmas veg galette

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Ingredients Method Notes

Ingredients
  

  • 600-700 grams left over cooked vegetables- roasted, steamed or baked. 
  • 2 garlic cloves- finely chopped  
  • 1/4 Lemon-  rind and juice 
  • Olive oil 
  • 250-300 grams puff pastry- about 1 1/2 sheets 
  • 1 egg- whisked for brushing the pastry 
  • 100 grams feta
  • Herbs for garnish- basil, parsley or dill 
  • Salt and pepper to taste 

Method
 

  1. Preheat your oven to 180 degrees.
  2. Lay the sheets of pastry straight onto a greased  baking tray.
  3. If you are using two square sheets, slightly overlap them and press them together to join them. Trim off half of one sheet and save it for another meal. 
  4. Toss the vegetables in a large bowl with the finely chopped garlic and lemon rind and juice and a drizzle of olive oil.
  5. Spread the vegetables out in the centre of the pastry.
  6. Fold up the sides as pictured.
  7. With a pastry brush, brush the edges with the whisked egg and bake in the oven for 30-40 minutes until golden.
  8. Remove from the heat and sprinkle with feta and fresh herbs. 
  9. Season with salt and pepper.

Notes

This galette is great served with a fresh salad.