Roasted vegetable and pesto galette

Roasted vegetable and pesto galette

By
From
Top With Cinnamon
Serves
4-6
Makes
1
Photographer
Izy Hossack

Can I tell you about how much I love pesto? If I can get it into a flavour-appropriate dish, I will. Stir it into soup, put it in panini, mix it with béchamel and pasta. Pesto-pasta and pesto-rice were childhood staples and I’m still not over them. Spreading it over a buttery, flaky pastry is even better, though. Especially when you’re covering it with extra Parmesan and roasted vegetables, then eating it warm for dinner.

Ingredients

Quantity Ingredient
1 red pepper
10 cherry tomatoes, halved
1/2 quantity Flaky pastry, chilled for at least 30 minutes and up to 1 day
or 250g store-bought shortcrust pastry
5 tablespoons store-bought pesto
or 5 tablespoons Herby kale pesto
75g parmesan, grated
1 courgette, sliced into 5 mm-thick coins
1 egg, beaten

Method

  1. Preheat the oven to 200°C. Place the whole red pepper on a baking tray lined with foil and roast for 20 minutes. Use tongs to flip it over, then add the halved tomatoes to the tray, cut-side down, and roast for a further 20 minutes.
  2. Remove from the oven and turn down the heat to 180°C. Poke a hole in the pepper to let out the steam then run it under cold water while you peel off the charred skin. Remove and discard the stalk and seeds from the pepper and slice the flesh into strips.
  3. On a piece of baking parchment cut to the size of a large baking tray, roll out the pastry to a 30.5 cm diameter circle. Spread the pesto over the pastry, leaving a 5 cm border around the edge. Sprinkle with the Parmesan and cover with courgette coins, strips of roasted red pepper and the roasted tomatoes (still leaving that border).
  4. Fold the uncovered edge of pastry up over the filling. Transfer the tart to the baking tray. Brush the pastry with beaten egg and bake for 30 minutes until golden brown. Serve with a green salad.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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