Roasted vegetable galette
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  • Prep time 60 '
  • Total time 100 '
2

Ingredients

  • For the filling:
  • 1 medium sweet potato, peeled and roughly chopped
  • 1 leek, white and light green parts only, sliced
  • 1 red pepper, deseeded and chopped
  • 0.25 head of cauliflower, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, leaves picked and finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tbsp fresh lemon juice
  • salt and black pepper
  • For the crust:
  • 170 g plain flour, plus extra for dusting
  • 170 g cold butter, cut into cubes
  • 170 g cold Philadelphia Original Mediterranean Herbs, cut into cubes
  • pinch of salt
  • To assemble:
  • 120 g Philadelphia Original Mediterranean Herbs, softened
  • 1 large egg, beaten

Instructions

  • Preheat the oven to 190 ˚C/170 ˚C fan/gas mark 5.
  • Place all of the vegetables in a large baking dish. Drizzle over the olive oil. Add the rosemary, thyme, lemon juice and a generous pinch of salt and pepper. Toss to coat.
  • Cover with tin foil and roast for 30-35 minutes until just tender. Remove the tin foil and allow the vegetables to cool. Increase the oven temperature up to 200 ˚C/180 ˚C fan/gas mark 6.
  • To make the crust, place the flour, butter, cream cheese and salt in the bowl of a food processor. Pulse until the dough begins to clump together.
  • Dust a clean work surface with flour and transfer the dough onto it. Knead gently once or twice to help it come together.
  • Dust a large sheet of parchment paper with flour. Place the dough on the parchment and roll out into a large round about ¼ cm thick.
  • To assemble, spread the cream cheese over the dough, leaving a 3-4 cm border.
  • Life the parchment with the dough on top and transfer to a large baking tray. It doesn’t matter if the edges hang over the sides.
  • Spoon the vegetable mixture on top of the cheese within the border, mounding it slightly in the centre.
  • Fold the border over the edge of the filling to create pleats about 3cm wide. Brush the pleated dough with the beaten egg.
  • Bake for 40 minutes until the crust is golden brown. Allow to cool on the baking tray for 10 minutes before serving.

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Nutritional Information

Typical values Per Serving
Energy 3073.5 kj
Energy 734.0 kcal
Fat 57.0 g
Carb 45.6 g
Protein 12.4 g
Saturated fat 35.3 g
Salt 0.5 g
Dietary fibre 3.9 g
Sugars 5.1 g