Vegetable Galette

Ingredients

• 300g flaky pastry
• 1 zucchini, thinly sliced
• 1 capsicum, thinly sliced
• 1/2 red onion, thinly sliced
• 4 mushrooms, thinly sliced
• 12 cherry tomatoes
• 100g feta cheese
• 2 tbsp pesto
• olive oil
• flaky salt
• freshly ground black pepper
• dried wild oregano
• chopped flat leaf parsley
• 1 egg, beaten

Method

Preheat oven to 210°C.

Roll the pastry to approximately 30cm by 15cm and about 4mm thick.

Leaving a 2cm rim all around the edge of the pastry, spread the pesto over the base, then layer up with all of the vegetables. Crumble the feta cheese on top. Brush the edges of the pastry with the beaten egg. Finish with a drizzle of olive oil, a sprinkle of dried oregano, salt and pepper.

Bake for about 15 minutes until the sides have risen and are dark golden brown. Remove from oven and garnish with chopped flat leaf parsley and a further drizzle of olive oil.

Cut into slices and eat hot or at room temperature.