This Vegetable Galette is filled with sweet potato, butternut squash, beetroot, carrots, onions, garlic and blue cheese. It is incredibly delicious, please do try!!
Ingredients:
Filling:
1 Tbls Unsalted Butter
Half a small Red Onion, chopped
3 Cloves Garlic, chopped
100g/3.5oz Philadelphia Cheese (Cream Cheese)
50g/1.76oz Blue Cheese, crumbled
1/2 Tsp Dried Thyme
Salt and Pepper
Vegetable Layer:
1 Small Sweet Potato peeled and sliced 1/4 inch thick
1/4 Peeled Butternut Squash thin end sliced 1/4 inch thick
1 Red Beetroot peeled and sliced 1/4 inch thick
1 Large Carrot peeled and sliced 1/4 inch thick
50g/1.76oz Blue Cheese cut in small cubes
Crushed Sea Salt and Freshly Ground Pepper
Shortcrust Pastry:
1 Round Pastry Sheet or – 300g/10.6oz Plain Flour, 125g/4.4oz Salted Butter and ice cold water to bind the dough.
Beaten Egg for egg wash
Sesame Seeds
Method:
Filling –
In a skillet, melt the butter. Add the chopped onions and garlic, cook until softened. Transfer the onions to a bowl, add the cream cheese, blue cheese, thyme, salt and pepper. Mix well and set aside.
Open the store bought pastry and leave it on its own packaging paper.
Spread the onion and cheese mixture on top of the dough, leaving a 2 inch border.
Arrange the vegetable slices on top alternating with different colours. Sprinkle sea salt and freshly ground pepper over the vegetables.
Fold over the dough making pleats as you go around to close it. Sprinkle more dried thyme on top of the vegetables and dot with small cubes of blue cheese.
Brush the dough with egg wash and sprinkle sesame seeds on top.
Bake in preheated oven 180C/350F for 1 hour or until vegetables are tender and the crust is golden brown.
Enjoy!
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