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Pepper and Pine Nut Gallettes    Veg  HT  HD  25mins


Serves 4   Hot Vegetarian Vegetables  Nuts  Herbs    Hors d'oeuvre Starter Appetiser Mediterranean


175g/6oz Puff Pastry
1 tbsp Olive Oil
1 Onion, thinly sliced
1 Garlic Clove, crushed
1 teasp freshly chopped Thyme leaves
1 Green Capsicum (sweet Pepper), deseeded and chopped
1 tbsp Pine Nuts
Salt and Pepper
Salad leaves to serve
A few drops of Balsamic Vinegar




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.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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