Roasted Vegetable & Feta Galette

• Puff Pastry(320 g)
• Courgette(1)
• Aubergine(1)
• Red Onion(1)
• Cherry Tomatoes(200 g)
• Feta(180 g)
• Olive oil(3 tbsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Eggs(1)
• Arugula(60 g)
• Lemon(1)
• Fresh basil(10 g)

Method

1. 1

   Preheat the oven to 220°C. Slice {Zucchini} and {Eggplant} into thin half-moons, cut {Red Onion} into thin wedges, and halve {Cherry Tomatoes}.

   ~10 min

2. 2

   Toss the vegetables with {Olive oil}, {Dried Oregano}, {Thyme}, {Salt}, and {Black pepper}. Spread on a tray and roast for 15 minutes until tender and lightly golden.

   ~15 min

3. 3

   Unroll {Puff Pastry} onto a lined tray. Spoon the roasted vegetables over the center, scatter over crumbled {Feta}, then fold the edges up to form a rustic galette. Brush the pastry border with beaten {Eggs}.

   ~5 min

4. 4

   Bake the galette for 25 minutes until the pastry is puffed and golden and the feta is lightly softened.

   ~25 min

5. 5

   Toss {Rocket} with a squeeze of {Lemon}. Tear over {Fresh basil}. Serve the galette in wedges with the salad alongside.

   ~5 min