Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

BBQ vegetable galette recipe

3 ratings

Bursting with the smoky goodness of barbecued vegetables, this galette is wrapped in a buttery shortcrust pastry crust and topped with tangy soft cheese. Baked to golden perfection, it's a dish that combines simplicity and vibrant flavours. See method

Serves 6
5 mins to prepare and 25 mins to cook
277 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

425g block shortcrust pastry
plain flour, for dusting
100g reduced-fat soft cheese
1 egg, lightly beaten
300-400g leftover barbecued veg, such as courgettes and asparagus
75g Tesco Finest Mixed baby tomatoes
½ lemon, zested
5g fresh basil leaves
salad leaves, to serve (optional)

Each serving contains

Energy
1160kj
277kcal 14%
Fat
15g 21%
Saturates
6g 30%
Sugars
3g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 27.2g Protein 7.9g Fibre 2.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut into a 32cm circle. Spread over the soft cheese, leaving a 4cm border. Fold over the edge to create a crust, making small ripples when folding and pressing down lightly into the pastry underneath.
Brush the crust with the beaten egg, then bake for 10 mins. Top with the leftover veg and the tomato halves and bake for another 12-15 mins until golden. Scatter with the lemon zest, basil and a crack of black pepper. Serve with salad leaves, if you like.

See more BBQ recipes