1 aubergine, cubed <br />
1 red pepper, deseeded & diced <br />
2 red onions, peeles and sliced into thin wedges <br />
3 tbsp olive oil <br />
3 small courgettes, halved lengthways then sliced into crescent shapes <br />
375g (13 oz) packed ready-rolled puff pastry <br />
a little plain flour, for dusting <br />
1 egg, beaten, for brushing <br />
3 tbsp sundried tomato paste<br />
1 tbsp chopped fresh thhyme leaves <br />
2 x 240g (9 oz) packets mozorella cheese, sliced<br />
75g (3 oz) Cheddar cheese, grated<br />
salt & black pepper<br />
<p>Preheat the oven to 200⁰C/ 400⁰F/ Gas 6 and put a baking sheet in the oven</p>
<p>Put the aubergine red pepper and onions on a baking tray. Toss with olive oil and season to taste</p>
<p>Roast for about 20 minutes, until lightly golden brown. Add the courgettes, the roast for a further 10 minutes. Remove from the oven and set aside to cool</p>
<p>Roll out the pastry on a lightly floured work surface to a rectangle roughly 35 x 28 cm (14 x 11 in). Score a 2 cm (3/4 in) border around the edge with a knife. Pierce the center of the pastry several times with a fork and brush with a little of the egg wash. Place on the preheated baking sheet and bake for 10-12 minutes. Remove from the oven, press down the center within the scored line, spread with the sun-dried tomato paste and sprinkle with fresh thyme.</p>
<p>Arrange the cooled roasted vegetables on top. Season, arrange the mozzarella slices on top of the vegetables and sprinkle over the Cheddar.</p>
<p>Brush the border of the pastry with a little more beaten egg.</p>
<p>Bake for 10 minutes, or until browned on top and golden and crisp underneath. Remove from the oven, slice into 8 rectangles and serve.</p>
Roasted Vegetable Galette
Using ready-rolled puff pastry as a base for this delicious galette turns it into a super-easy dish.
