Roasted Vegetable Galette by Annabel Karmel

Today’s contributing KM recipe is from top baby guru Annabel Karmel new book, The Busy Mum’s Cook Book. 

We love this simple recipe that can be enjoyed as can be simply be enjoyed as a family this summer.

Ingredients

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

375g 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 240g packets mozzarella cheese, sliced

75g Cheddar cheese, grated

Salt and black pepper

 

Method

  1. Preheat the oven to 200C/400F/Gas 6, and put a baking sheet in the oven.
  2. 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.
  3. Roll out the pastry on a lightly floured work surface to a rectangle roughly 35 x 28cm. Score a 2cm 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.
  4. 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.

 

Prep: 30 minutes

Cook: 50 minutes

Makes 8 portions