Veggie Galette

Wash and core the bell pepper and remove the seeds. Cut it into thin slices or small cubes. Wash the tomatoes and remove their stems. Cut them into thin slices as well. Thinly slice the feta.

My puff pastry came already rolled-out on a sheet of parchment paper. If yours is different, you’ll need to (de-frost and) roll it out (if necessary, fusing the edges of the individual sheets together). Place dough on a piece of parchment paper or a Silpat-lined baking sheet.

You now want to layer all of your galette fillings in the center of the puff pastry sheet. Leave a 10 cm/4 inch border around the fillings so you can fold the pastry over the edge of the filling.

Start with the feta, covering the whole center of the pastry. Season with some pepper, basil and oregano to taste.

Next, place the bell pepper slices/cubes on top of the feta in an even layer. Season with onion and garlic powders, herbs, and pepper.

Arrange the tomato slices in a final layer, making this as pretty as you see fit. Season some more.

Now fold the pastry edges over the edge of your filling, letting most of the tomatoes peek out in the middle. Make sure to seal the edges where pastry meets pastry so the galette keeps its shape during baking. Brush the pastry with some cold water or an egg yolk (I used water).

If using, sprinkle on some grated cheese.

Bake for 20-30 minutes at the temperature indicated on your puff pastry package (390°F is usually a good bet). Once it’s done remove it from the oven and let it rest for ten minutes before cutting.