An old work buddy of mine one described these galettes as French pizza.…I see where he’s coming from because the process is pretty much exactly the same except this recipe uses puff pastry rather than bread dough for a base. The most important part of this dish is simple just the quality of the ingredients – get the very best quality you can as this galette provides no place to hide for sub-standard veg….in fact it’s a celebration of roast vegetables!!

Serves 4

450 grams of ready made puff pastry

3 sweet peppers – yellow, red, green – cored and halved

1 spicy sausage such as chorizo cut into 1 cms chunks

2-3 fat spring onions halved

1 tbs of sun-dried tomato paste

100 grams feta cheese

1 handful of cherry tomatoes halved

1 medium courgette sliced into 1 cm thick slices

100mls chicken stock

a few glugs of olive oil

So, this is a roast n’ bake dish, a two-part wonder! Kick off by throwing all the veg into a roasting tray, add the olive oil and season liberally with salt and pepper. Sling into a pre-heated oven at 180c – there’s about a 20 minute cooking time here* so next get onto the pastry.

Spread out the pastry to the same size as an oiled baking tray and roughly crimp the edges – get rustic and not to precious!

Spread the sun dried tomato paste all over the galette, much in the same way as you would with a pre-oven pizza base. You can leave the galette to rest for a while until the veg is done.

When the veg is done…a little charred and sweet then get them out of the oven and roughly chop the peppers. Next simply scatter the veg all over the galette and arrange the spicy sausage and feta on top, then back into the over to finish – about 8-10 minutes on your oven highest setting.

And that’s it – French Pizza! A really cold glass of white wine is all that’s needed!

*some ovens will differ in power, usually because old ovens’ doors are knackered and don’t close properly so use yours eye, nose and judgement…these are kitchen skills that will stand to you anyway!