and Pine Nut Gallettes Veg
HT HD 25mins
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
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.
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