Goat’s Cheese and Roast Vegetable Galette

The last couple of months have been cold, wet and sh*tty. I needed something that reminded me of sunshine, so I made this. It’s relatively easy to make, and looks impressive when you bring it to the table if you’re cooking for people.

If you’re super organised you can use this recipe to use up leftover roast vegetables. I made my own pasty, but as always you can use shop bought if you’re short on time.

Alot of people aren’t fans of goat’s cheese. If you’re one of them, you can swap it for another soft cheese like brie or camembert.

Serves 4-6

Ingredients

For the pastry

200 Grams Plain flour

1/4 Tsp Salt

100 Grams Butter

1 Egg yolk

Cold water

(Plus 1 Egg to brush the pastry with)

Sesame or onion seeds (optional)

Filling

1 Onion (cut into 8)

1 Red pepper (cut into 8)

1 Aubergine (cut into 2-3 cm cubes)

125 Grams Soft goat’s cheese

200 Grams Cherry tomatoes still on the vine

2 Tbsp Olive oil

1 Tsp Dried oregano or thyme

Salt and pepper

Method

  1. Prepare the vegetables, and place them in a flat oven proof dish. Drizzle with oil and bake in an oven for 30-40 minutes until starting to chat at the edges a little. Allow to cool before using.
  2. In a food processor, add the flour and butter and pulse until this looks like breadcrumbs (the rubbing in method if you prefer).
  3. Add the yolk, and gradually add the cold water, mixing until the dough comes together in a ball. Cover with cling film and refrigerate for 30 minutes
  4. After chilling, allow the pastry to come to room temperature. Roll the pastry out in as neat a circle as possible, place on a sheet of baking parchment, and then lay on a baking sheet
  5. Break up the goat’s cheese and sprinkle across the centre of the pastry, leaving an edge of 3-4cm around the pastry
  6. Top the goat’s cheese with roast vegetables (having squeezed out any liquid). Top with the vine tomatoes
  7. Brush the edges of the pastry with beaten egg. Gently fold in the edges of the pastry and pleat the pastry to create a crust for the galette
  8. Brush the exposed pastry with beaten egg, and sprinkle the pastry with sesame or onion seeds for some extra colour and flavour.
  9. Bake in an oven pre-heated to 180 degrees for 30-40 minutes until golden brown. Serve with salad