Lifestyle
Meat-free Monday: Easy-to-make veg galette
This rustic, open-faced pie is a celebration of seasonal vegetables and perfect for a meat-free Monday meal.
Few dishes possess the charm and simplicity of the humble veg galette.
A galette is a free-form, open-topped pastry that can be filled with a myriad of ingredients. What sets the veg galette apart is its wholesome and nutritious character.
The pastry crust provides the perfect vessel for showcasing a colourful medley of vegetables, herbs, and cheeses. The result is a beautiful, rustic tart that captures the essence of seasonal produce. Recipe compliments of McCain.
Prep Time: 45 minutes | Total Time: 50 minutes | Servings: 4
Ingredients
- 1 pack McCain African Stir Fry
- Store-bought Puff Pastry
- Olive Oil
- 1 teaspoon crushed garlic
- 1 teaspoon chopped thyme (or dried thyme)
- ½ cup sour cream
- 2 tablespoons grated mozzarella
- Parmesan shavings
Method
- Preheat the oven to 220 degrees Celsius.
- Heat a large pan on medium to high heat and add olive oil and garlic. Sauté for a minute before adding McCain African Stir Fry.
- In a bowl, combine sour cream, thyme, and grated mozzarella until well mixed.
- Sauté the McCain African Stir Fry for 8 minutes, then remove from heat.
- Roll out the puff pastry onto a lightly floured surface into a rectangular shape, approximately 25cm x 35cm.
- Spread the sour cream mixture evenly onto the pastry, leaving 5cm uncovered around the edges.
- Spread the cooked veggies over the sour cream mixture.
- Create a border by folding the edge of the pastry over the vegetables.
- Lightly brush the pastry edges with a beaten egg.
- Bake for 25 minutes or until the pastry has browned.
- Allow to cool for 5 minutes.
- Top with Parmesan shavings and garnish.
- Serve warm, hot, or at room temperature.
