Mixed Peppers & Onion Galette

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Mixed Peppers & Onion Galette is a savory tart made with a flaky pastry crust, filled with a mixture of sautéed peppers and onions, topped with crumbled feta cheese and fresh herbs. The galette is baked until the crust is golden brown and the filling is hot and bubbly.

It is a delicious and easy dish that can be served as a main course or as a side dish. The sweetness of the peppers and onions is balanced perfectly with the tangy and salty feta cheese, making this galette a crowd-pleaser. It is also a great way to use up any leftover vegetables you may have in your fridge.

Ingredients

Pastry :200 g AP flour3 g salt1 tsp dried thyme1/2 tsp chilli flakes100 g cold butter (cubed)60 g cold yoghurt10 g lemon juice60 g cold water

Steps

Whisk together flour, salt, thyme & chilli flakes in a mixing bowl, add butter, rub it into the flour until mixture resembles coarse sand.In another bowl, whisk yoghurt, lemon juice & water.Create a well in the flour & add wet ingredients.Stir with a spatula until dough begins to clump, transfer to a lightly floured surface & knead gently until it comes together.Flatten into a thick disk, cover with cling wrap & chill for 2 hrs.

Filling

2 tbsp olive oil1 cup onion (sliced)3 cloves garlic (finely minced)3 cups hot or sweet red & green peppers (chopped)1 tsp salt1/2 tsp ground black pepper2 tbsp tomato paste

Steps

Heat oil in a pan on medium high, add onion, garlic, salt & black pepper, cook for 5 mins.Add pepper mixture, stir & cook for 2 mins.Taste for seasoning & set aside to cool.Preheat oven at 200 deg C.Remove dough from fridge, lightly dust with flour, roll into a 12-inch circle & transfer to a lined baking sheet.Spread tomato paste onto center of dough in an even layer (leaving a 2 inch border) & add pepper mixture on top.Fold & pleat edges over peppers, leaving the center exposed.Lightly brush dough edges with 1 tbsp of olive oil & bake for 45-60 mins or until pastry turns golden brown.