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Simple family recipe: Annabel Karmel's vegetable galette

We share three exclusive family recipes from Annabel Karmel’s brand new Busy Mum’s Cookbook - out now

Posted: 15 February 2016
by Catherine Hudson


ROASTED VEGETABLE GALETTE

Makes 8 Portions

PREP: 30 MINSCOOK: 50 MINS

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 g (13 oz) 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 leaves

2 x 240 g (9 oz) packets mozzarella cheese, sliced

75 g (3 oz) Cheddar cheese, grated

salt and black pepper

Using ready-rolled puff pastry as a base for this delicious galette turns it into a super-easy dish. Try this alternative, too: spread the pastry with pesto and top with ham, sliced tomatoes and fresh basil, sprinkling over grated Cheddar and mozzarella before baking.

STEP ONE Preheat the oven to 200°C/400°F/Gas 6, and put a baking sheet in the oven.

STEP TWO 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.

STEP THREE Roll out the pastry on a lightly floured work surface to a rectangle roughly 35 x 28 cm (14 x 11 in). Score a 2 cm (¾ in) 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.

STEP FOUR 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.

Annabel Karmel’s Busy Mum’s Cookbook, is out now (Ebury Press, £20)

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