Spring Vegetable Galette
V
Ingredients:
Pastry -
250g plain flour
pinch salt
120g cold butter cut into cubes
cold water
80g grated Parmesan
Filling-
300g pumpkin, cut into 2cm cubes
1 x zucchini, sliced
1 x bunch asparagus
300g mixed cherry tomatoes
few basil leaves
150g goats cheese with herbs
200ml creme fraiche
1 x tbsp almond meal
1 beaten egg
Preheat oven to 200 degrees C (fan-forced).
Put pumpkin pieces in baking tray and drizzle olive oil over. Roast for 20 mins, then add zucchini and roast for further 10 minutes. Leave to cool.
Put flour, parmesan, salt and butter in food processor and blitz till breadcrumbs. Drizzle in cold water till mixture comes together. Don’t overwork it.
Flatten pastry into a disc and wrap in cling film. Chill for an hour.
Roll pastry out to 30cm rough circle and place on sheet of greaseproof paper on baking tray.
Sprinkle the almond meal in a circle on pastry, leaving about 2cm around the edge.
Mix together creme fraiche and goats cheese and put in middle of pastry, leaving at least 2cm around the edge.
Arrange pumpkin, zucchini and tomatoes on top of creme fraiche mixture. Season with salt and pepper. Arrange asparagus on top.
Fold in pastry edges. Brush with beaten egg, and bake for about 30 minutes until pastry is golden brown.