Oven Roasted Vegetables Savoury Galettes

This delicious recipe features in A Kiwi Baker in France. Recipe courtesy of Dean Brettschneider.

Pastry
4 sheets of pre rolled savoury pastry

Savoury Filling

1        large sweet potato – peeled and cut into 1cm dices pieces
1     small Japanese Aubergine, sliced into 1cm circles
200g    pumpkin, skin and seeds removed and cut into 1cm cubes
100g     button mushrooms, sliced
1        head of garlic, remove skin of each clove
1    small red onion – chopped in course pieces
10     black olives – cut in half
3 tablespoons     olive oil
2 sprigs of thyme – leaves removed
1 sprig of rosemary – leave removed and roughly chopped
6    cherry tomatoes, cut in half
200g     caramelized onion (store brought is okay)
salt and pepper
1 bunch of fresh sweet basil, leave removed
200g feta cheese, cut into 1cm cubes
1 egg – for egg wash, mixed together with 2 tablespoons of water


Place the all the ingredients, except the basil and feta cheese into a roasting pan and toss with olive oil, rosemary, thyme, salt and pepper. Cook in a preheated oven set at 180°C until three quartered cooked, adding the tomatoes at the last 5 minutes of cooking. Remove from the oven and season with salt & pepper. Cool then rustically combine the basil leaves and feta cheese and then divide into 4 equal portions.

On a floured bench, cut out 4 circles, approximately 20cm in diameter, wrap in plastic wrap and place in the refrigerator until required. 

Lay the circles on a flight floured work surface and place 2-3 good tablespoon of caramelized onion  on the base in a 10cm diameter circle. Then place one portion of filling on top of the pesto, pilled as high as you can with a good even mix of ingredients showing. You may need to hand place a few pieces to ensure it visually looks good.

Lift the edge of the pastry up and fold it over the filling on a 45° angle, then lift the edge up again and fold it over the filling again, then repeat the lifting and folding until you have encased the filling with a case of pastry with a opening in the middle of about 7cm in diameter. You will need to press the creases / folds of pasty together. This is almost a folding and pleating process around the filling to encase it in pastry.
Egg wash the outer surface of the pastry and set aside to rest for 30 minutes. Or even better you can make these up a day in advance and wrap in plastic wrap and keep in the refrigerator until required.

Place into a preheated oven set at 220ºC and bake for approximately 20 – 25 minutes or until golden brown and the pastry is puffed up and golden brown in colour. Remove from the oven and set aside to cool for 10 minutes then serve warm with a nice crisp salad.

 

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