Not so long ago my friend Scott presented me with a challenge to devise a full-on vegetarian meal – a task not so easy for this meat-loving Russian. Don’t take me wrong, I adore vegetables. I buy them and cook them in every way possible but they are always served as sides. It’s almost impossible for me to go out for a meal and NOT order meat. I am sure all the vegetarians at this point stopped reading but if you are still with me you’d be happy to learn about this Eggplant, Red and Yellow Pepper and Feta Galette. It’s full of flavour, you won’t miss meat one bit! Galette is a basically a free-form tart, so easy to make and it’s charm is in how rustic it looks, which means there is no need to worry over making it just perfect!
- Eggplant-2 medium
- Bell Pepper-1 red and 1 yellow
- Feta-150 gr (crumbled)
- Sundried Tomato Pesto -2 tbsp (Feel free to use Basil Pesto if you prefer)
- Pre-made pie crust (Jus-Rol or your favourite brand)-500 gr
- Basil- 5-6 leaves or ½ tsp of dried basil
- Salt and Pepper to taste
- Olive Oil-1-2 tbsp.
- Egg-1 (beaten)
Dust your work surface with some flour and roll out your pie crust in a circle 14″/35 cm in diameter. Slide it over on the same parchment paper you baked eggplant on and spread pesto on it leaving about an inch border pesto-free. Arrange the eggplant slices overlapping in a circle, then put pepper slices on top in any fashion you like, then spread your torn basil leaves on top and finish with feta cheese. Fold the border over the vegetables while brushing the pleats with a beaten egg to seal it. Then brush the egg all over the crust which will give the galette a beautiful colour. Bake at 400F/200C for 20-30 min until the crust is golden and the cheese is slightly coloured.
It’s incredibly easy and fast, especially if you use a pre-made crust.