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BBQ vegetable galette recipe
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3 ratings
Bursting with the smoky goodness of barbecued vegetables, this galette is wrapped in a buttery shortcrust pastry crust and topped with tangy soft cheese. Baked to golden perfection, it's a dish that combines simplicity and vibrant flavours. See method
Ingredients
- 425g block shortcrust pastry
- plain flour, for dusting
- 100g reduced-fat soft cheese
- 1 egg, lightly beaten
- 300-400g leftover barbecued veg, such as courgettes and asparagus
- 75g Tesco Finest Mixed baby tomatoes
- ½ lemon, zested
- 5g fresh basil leaves
- salad leaves, to serve (optional)
Each serving contains
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Energy
1160kj
277kcal
14%
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Fat
15g
21%
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Saturates
6g
30%
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Sugars
3g
3%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 27.2g
Protein 7.9g
Fibre 2.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut into a 32cm circle. Spread over the soft cheese, leaving a 4cm border. Fold over the edge to create a crust, making small ripples when folding and pressing down lightly into the pastry underneath.
- Brush the crust with the beaten egg, then bake for 10 mins. Top with the leftover veg and the tomato halves and bake for another 12-15 mins until golden. Scatter with the lemon zest, basil and a crack of black pepper. Serve with salad leaves, if you like.
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