Ingredients
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2 red Bell Peppers
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1 tbsp Olive Oil
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Salt
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freshly ground Black Pepper
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1 sheet frozen Puff Pastry
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a little Flour
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10 oz soft Goat Cheese
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1 tbsp fresh Thyme
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1 Egg
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For the Onion Marmalade
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2 tbsp Olive Oil
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3 large Onion
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1 tbsp Sugar
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1 tbsp balsamic Vinegar
Directions
A fantastic vegetarian lunch. Make two separate galettes for 12. Allow to cool slightly before slicing and serving warm with salad.
Steps
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1
Done
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Preheat the oven to 400˚F (200˚C). Arrange the peppers cut side down on a baking sheet, drizzle over the oil, and season with salt and freshly ground black pepper. Roast for 25–30 minutes or until blackened. Transfer to a plastic bag, seal, and set aside. |
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2
Done
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Meanwhile, make the onion marmalade. Heat the oil in a non-stick frying pan over high heat, add the onions, and fry for 3 minutes or until starting to soften. Sprinkle in the sugar and vinegar and season with salt and freshly ground black pepper. Cover with a lid, lower the heat, and cook for 20 minutes or until the onions are soft. Set aside to cool. |
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3
Done
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Pop a baking sheet in the oven to get hot (two sheets for 12). Lightly flour a piece of baking parchment (two pieces for 12) and roll the pastry out into a 9 x 13 in (23 x 33 cm) rectangle (two rectangles for 12). Prick the base with a fork, leaving a border of 2 in (5 cm). Spread the cheese inside the border, scatter over the thyme, and spoon the onion marmalade on top. Peel the peppers, cut into strips, and scatter over the top. Brush the border with beaten egg. |
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4
Done
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Transfer the baking parchment and galette(s) to the baking sheet and bake for 20–25 minutes (30–35 minutes for 12) or until the pastry is golden. Garnish with thyme sprigs. |
