|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Pepper and Pine Nut Gallettes Veg HT HD 25mins
Serves 4 Hot Vegetarian Vegetables Nuts Herbs Hors d'oeuvre Starter Appetiser Mediterranean
Ingredients
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to 5mm/1/4 inch thickness and cut into 4 equal squares.
2. Using a sharp knife, make an indentation around the edge to form a border about 2.5cm/1 inch wide, making sure not to cut all the way through. Place the squares on a baking sheet bake for 10 minutes until risen and golden.
3. Meanwhile, heat the oil in a frying pan, add the onion and garlic and fry until just beginning to soften. Mix in the thyme then remove from the pan with tongs and set aside.
4. Spread the onion mixture between the pastry squares and season well with salt and pepper.
5. Sprinkle the chopped peppers and pine nuts over the top of each and bake in the oven for 10 minutes.
6. To serve - divide the salad leaves between 4 individual plates, place 1 gallette on each plate and drizzle with a little olive oil and a few drops of balsamic vinegar. Serve immediately.
More Starter Recipes | Summer Recipes | What's In Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
|
