Roasted Tomato, Courgette and Garlic Galette - Pae Tōmato, Kamoriki iti me te Kāriki

A delicious rustic galette with a roasted garlic and cream cheese cream topped with roasted vegetables encased in a herb filled shortcrust pastry.

Keyword best galette recipe, best galette recipe nz, best rustic pie recipe, best rustic pie recipe nz, easy dinner recipes, easy dinner recipes nz, Galette, galette recipes, galette recipes nz, homemade galette, homemade galette nz, Homemade pastry, maori, maori baking, maori food, maori kai, maori recipes, meat free pie recipe, meat free pie recipe nz, Mediterranean galette recipe, Mediterranean galette recipe nz, Roasted courgette, Roasted galric, Roasted garlic cream, roasted garlic galette, roasted garlic galette nz, Roasted tomatoes, roasted vegetable galette, roasted vegetable galette nz, Roasted vegetable pie, Savoury galette, savoury meal ideas, savoury meal ideas nz, summer recipe ideas, summer recipe ideas nz, te reo Māori, te reo maori baking, tomato galette, tomato galette nz, Vegetarian galette, Vegetarian recipes, vegetarian recipes nz, vegeterian rustic galette recipe, vegeterian rustic galette recipe nz

Prep Time 1

Cook Time 45

Roast Veggies 30

Servings slices

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.