LOCAL CHEF RYAN BROKENBROW'S RECIPE
Charred Vegetable, Pesto, Lemon and Goats Cheese Galette
Serves 4 40 minutes
A light and refreshing French rustic tart, it’s easy to cook and looks impressive for a speedy dinner or lunch. Serve with some simple dressed leaves.
Ingredients
- 1 x Roll of Puff Pastry
- 1 x Egg
- 100g x Green Pesto
- 100g x Caramelised Onion Chutney
- 1 x Small Courgette
- 1 x Red Onion
- 1 x Red Pepper
- 130g x Goats Cheese
- ½ x Lemon
- Drizzle of Olive Oil
- Seasoning
Tempus Two Pinot Girs, Austrailia
Wine pairing selected by: Kelli Coxhead - The Wine Shop
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Heat oven 200C/180C Fan/gas mark 6.
Slice the onion, courgette and red pepper and chargrill with a little olive oil and seasoning for 5 minutes, then allow to cool slightly.
Unroll the pastry and spoon the caramelised onion chutney on the bottom.
Now layer the mixed vegetables, dollops of pesto, chunks of goat’s cheese and the zest of half a lemon.
Rustically draw the pastry up and over the edges of the vegetables, then glaze with the beaten egg.
Season and bake for 25/30 minutes until crisp and golden.
