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Roasted Vegetable and Feta Galettes

Written by Sharon Bice on . Posted in Recipes

Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.

We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.

Roasted Vegetable and Feta Galettes

By Published:

  • Yield: 4 galettes (4 Servings)
  • Prep:
  • Cook:
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An irrestible combination of puff pastry, feta, roasted vegetables on a base of sour cream and topped with an egg!

Ingredients

  • 2 large red bell peppers or 4 small, cut into 1/2 inch strips
  • 2 small onions (red or white) halved and cut into 1/2 inch wedges
  • fresh thyme leaves from a few sprigs
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 6 Tbsps. olive oil
  • handful fresh parsley chopped
  • handful fresh cilantro chopped
  • 1 sheet puff pastry thawed
  • 1 egg beaten, for brushing the pastry
  • 4 Tbsps. sour cream
  • 8 Tbsps. Feta Goat Cheese Redwood Hill Farm, crumbled
  • 4 large eggs
  • salt and fresh cracked pepper

Instructions

  1. Preheat oven to 400º F
  2. Mix together the peppers, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
  4. Sprinkle the veggies with half the fresh parsley and cilantro and set aside.
  5. Turn the oven up to 425º. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
  6. Take a dull knife and score a little 1/4 inch frame around each square of pastry, taking care to no cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put in the fridge for 30 minutes.
  7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 1 Tbsp of sour cream.
  8. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later. Top each with two tablespoons of crumbled feta.
  9. Bake for about 10 minutes until rising and starting to brown.
  10. Remove and carefully crack in egg into the center of each galette.
  11. Put back into the oven for about 10 minutes until the egg is set.
  12. Sprinkle with salt, pepper, and remaining fresh herbs. Drizzle with some good olive oil and eat right away.

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