Roasted Tomato and Courgette Galette – He Pae Tōmato me te Kamoriki iti
This Roasted Tomato, Courgette and Garlic Galette is perfect for the whānau or an ‘impress your manuhiri (guests)’ kind of meal. It is a rustic pie baked on a flat tray filled with roasted garlic cream and heaped with flavoursome roasted vegetables.
Can I use different vegetables (huawhenua)?
Please do. This is a super adaptable recipe that can be reworked to use whatever is in your kāuta (kitchen). The only vegetable that you shouldn’t leave out is the roasted kāriki (garlic) as it gives the most beautiful flavour to the galette. If you have some bendy vegetables hanging around – use them, they will be perfect. Slice them and give them a new life by roasting them with kāriki (garlic), kiri rēmana (lemon zest) and mīere (honey). Another option is to make the savoury pastry, spread over the garlic and cream cheese base and use up all the leftovers from the fridge. How good would that be?
Can I prepare this pie in advance?
Yes, yes and a triple yes. You can pre-make my savoury pastry and have it in the fridge ready to roll out like the skilled baker that you are. The huawhenua (vegetables) and roasted garlic cream can be made days ahead too. Assemble it when you are ready, bake it until golden and serve it with a delicious side salad. You will not regret it.
Can I use store-bought shortcrust pastry?
Everything in me wants to yell “NO”….but yes, you can. Use two sheets of pre-rolled shortcrust pastry or 300g of a shortcrust pastry block. Why would I want to yell “no”? He pātai pai tēnā – that is a great question. This is why! In terms of time, my savoury pastry takes ten minutes to make and has real butter and herbs in it. Therefore, it is so much tastier and superior in texture than one from the supermarket. So, do me a solid and just try making this homemade version first to test out my theory. Let me know what you think!
Roasted Tomato, Courgette and Garlic Galette – Pae Tōmato, Kamoriki iti me te Kāriki
Ingredients
The Savoury Pastry (Shortcrust) – Te Pōhā Mōkarakara
- 1 quantity Savoury Pastry (Shortcrust)
The Vegetables – Ngā Huawhenua
- 6 tōmato (tomatoes)
- 2 kamoriki iti (courgette)
- 1 aniana whero (red onion)
- 15 kāriki (garlic cloves)
- Kiri rēmana (Lemon zest, of 1 lemon)
- 1 tbsp paparika paoa (smoked paprika)
- 2 tbsp mīere (honey or maple syrup)
- 3 tbsp noni ōriwa (olive oil or any oil you have)
- Tote me te pepa (salt and pepper)
Herby Cream – Kirīmi Amiami
- 120 g kirīmi tīhi (cream cheese, I use a flavoured one but plain is fine)
- 15 kāriki kua parahunuhunua (roasted garlic cloves)
- ⅓ C wairanu huamata (mayonnaise)
- 50 g tīhi parmesan (parmesan cheese)
- Kiri rēmana (Lemon zest, of 1 lemon)
- 1/2 aniana whero kua parahunuhunua (roasted red onion)
- 1 C pārihi māota (fresh basil) or 1 Tbsp pārihi tauraki (dried basil)
- Tote me te pepa (salt and pepper)
- 30 g tīhi parmesan anō (extra parmesan cheese)
Instructions
- Pre-heat the oven to 185 °C, fan bake.
- Slice the tōmato (tomatoes) and kamoriki iti (courgette) in to 1-2 cm slices. Cut the aniana whero (red onion) in to wedges. Arrange them all on to a large tray. Cut the bottom off the garlic bulbs and scatter the individual garlic cloves (skin on) over the tray.
- Sprinkle over paparika maoa (smoked paprika), grate over kiri rēmana (lemon zest), drizzle over mīere (honey) and noni ōriwa (olive oil). Season well with tote me te pepa (salt and pepper).
- Bake for 25 minutes. Allow to cool. If you are making the galette later in the day, leave the vegetables in the oven to soak up all the flavours or refrigerate for up to 5 days.
Herby Cream – Kirīmi Amiami
- Smoosh together the kirīmi tīhi (cream cheese), kāriki kua parahunuhunua (roasted garlic) and a sprinkle of tote (salt) in a medium sized bowl.
- Stir through the wairanu huamata (mayonnaise). Finely grate in tīhi parmesan (parmesan cheese) and kiri rēmana (lemon zest).
- Finely chop the aniana whero kua parahunuhunua (roasted red onion) and pārihi māota (fresh basil) and add to the cream mixture. If you are using pārihi tauraki (dried basil), just add it straight in. Season well and stir it all together. Refrigerate until needed, it will keep for up to 5 days.
Assembly
- Pre-heat the oven to 170 °C, fan bake.
- Place the chilled savoury pastry on to a large piece of baking paper and roll in to a 33-35cm circle. It doesn't need to be perfect.
- Spread over the cream cheese mixture, leaving a 5cm border clear of filling. Arrange the roasted tōmato (tomatoes), kamoriki iti (courgette) and remaining aniana whero (red onion) on top.
- Fold the excess pastry in to the middle to encase all that goodness. Finish it off with a grating of the extra tīhi parmesan (parmesan cheese).
- Bake the galette for 40-45 minute until golden. Let it cool for 15 minutes before serving.
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