Summer vegetable and feta galette

Name: Summer vegetable and feta galette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2 or 4 for a light lunch
Cuisine: French recipes
Ingredients: 75g feta; 20g soft herbs, chopped (we used basil, parsley and dill); Finely grated zest 1 lemon, plus a squeeze of juice; 1 shallot, finely sliced; 100g seasonal green veg such as mangetout, peas, broad beans and finely sliced baby courgettes; 1 tsp extra-virgin olive oil, plus extra to drizzle; 320g sheet shortcrust pastry; 1 medium free-range egg, beaten; ½ tsp nigella seeds; 2 tbsp natural yogurt (optional); Pinch sumac (optional)

Portion size: Serves 2 or 4 for a light lunch
Hands-on time 10 min. Oven time 20 min
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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This pretty, versatile galette celebrates all of late spring and early summer’s culinary heroes – and it’s ready in 30 minutes. This beauty would make a great vegetarian main for a dinner party.

Fancy something sweet? How about our blueberry galette.

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Ingredients

75g feta
20g soft herbs, chopped (we used basil, parsley and dill)
Finely grated zest 1 lemon, plus a squeeze of juice
1 shallot, finely sliced
100g seasonal green veg such as mangetout, peas, broad beans and finely sliced baby courgettes
1 tsp extra-virgin olive oil, plus extra to drizzle
320g sheet shortcrust pastry
1 medium free-range egg, beaten
½ tsp nigella seeds
2 tbsp natural yogurt (optional)
Pinch sumac (optional)

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Method

Put the feta, herbs and lemon zest in a food processor or blender and whizz into a fine green rubble. Put the sliced shallot in a bowl with your vegetables, the oil and a squeeze of lemon juice, then season with salt and pepper and mix to coat.
Heat the oven to 180ºC fan/gas 6 with a large, flat baking sheet inside to heat up.
Keep the pastry on the sheet of baking paper it comes in and prick the centre with a fork, leaving a border (around 3-5cm) around the outside. Spread the feta mixture over the pricked centre, then lay the sliced vegetables on top. Fold the exposed pastry borders into the centre to create a rustic pleated edge. Brush the pastry edges with egg wash, then sprinkle with the nigella seeds.
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Remove the hot tray from the oven and carefully slide the galette (on the baking paper) onto it, then bake in the oven for 20-25 minutes until the pastry base is cooked through and crisp underneath. Once out of the oven, drizzle with a little extra virgin olive oil, then stir the sumac into the yogurt and serve on the side (if you like).