Roasted pepper galette recipe
If you’re after a showstopper to share with friends, look no further than our tasty roasted pepper galette recipe. Be bold with your peppers and choose a mix of colours for a galette that will prove the centrepiece to any picnic or summer gathering.
A ‘galette’ is the catch-all term used to describe a dish with a flat pastry base, topped with sweet or savoury fillings. Easy to personalise, top your galette recipe with your favourite veggies and herbs. And don’t forget a sprinkling of cheese! Goat’s cheese adds an unmistakable tang to this tempting pastry dish, but feta is another delicious alternative if you prefer.
Serve this delicious galette recipe with a fresh, crisp side salad. Our go-to? It has to be watercress.
Full of vital nutrients such as iron, calcium, iodine and folic acid, as well as many vitamins and beta-carotene, watercress is well worth incorporating into your salads. What’s more, weight for weight it surprisingly contains more vitamin C than an orange. It also has more calcium than milk, more iron than spinach and more folate than a banana.
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Discover more delicious recipes from Liz Earle Wellbeing
- 3 bell peppers (a mix of colours looks lovely) de-seeded and cut into 3cm strips
- 2 tbsp olive oil
- 3 sprigs rosemary leaves, woody stalks removed
- 1 lemon, zest
- 10g chives, finely chopped
- 5g basil, finely chopped
- 60g goat's cheese, crumbled
- 100g ricotta
- 2 tbsp extra virgin olive oil
- 340g shortcrust pastry
- Drizzle of local honey
- 1 organic egg, beaten
- Sea salt and black pepper
- Preheat the oven to 200°C/400°F/gas mark 6. Add a large roasting tin to the oven.
- Add the peppers to a small roasting tin (not the one preheating), with the olive oil and rosemary. Season with salt and pepper. Add to the oven to roast for 20 minutes.
- Place the lemon zest, chives, basil, goat’s cheese, ricotta, extra virgin olive oil, a pinch of salt and lots of ground black pepper to a large bowl. Mix well to combine.
- Roll out the shortcrust pastry until about ½cm thick and 30cm in diameter. Don’t worry about it being a perfect circle.
- Leaving a 3cm gap from the edges, spread the cheese mixture onto the base of the pastry. Lay the roasted peppers on top in a circular pattern and add a drizzle of honey.
- Roughly fold the uncovered edges over the filling, creating a corner of overlapping pastry every 7cm or so. Glaze the exposed pastry with the egg.
- Remove the preheated baking tray from the oven, transfer the baking parchment with the galette into the tray and return to the oven. Bake for 40 minutes.
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