BBQ vegetable galette recipe
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- Serves 6
- 5 mins to prepare and 25 mins to cook
- 277 calories / serving
- Freezable
- Vegetarian
- Healthy
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
- Energy
- 1160kJ 277.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 27.2gProtein 7.9gFibre 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.
- See more BBQ recipes
