Yesterday I got my last batch of asparagus, Because we have had no rain, it is quite skinny now. I am going to be moaning until next April/May. I
actually bought 6 lbs. Should last a bit. I have about 3 lbs. frozen and two jars of pickled so it will keep me happy for a while. Obviously the frozen isn't a patch on the fresh, but it's better than none at all and even better than the asparagus which is for sale all year round in our supermarket. Not sure where that comes from (probably Mexico) but as one has to break off the ends, you know it's not very fresh. Do they get Mexican produce in the States? Maybe the wall will stop such heinous practices!!! Or is that OK?
This recipe looked so colourful I thought I would share it. I have a similar recipe which I have made with just Heirloom tomatoes and that is very good. I think this will be even better.
Tomato and pepper galettes
Good to Know
- 2 peppers, yellow and orange, deseeded and cut into thick strips
- 1 onion, peeled and cut into thin wedges
- 3 sprigs of thyme
- 3tbsps olive oil
- 250g all-butter puff pastry
- 2tbsps chopped fresh parsley
- 12 kalamata olives, pitted
- 16-20 baby plum tomatoes, halved
- Salt and ground black pepper
- Baking sheet, lightly buttered
Got leftover chicken? Put strips on top of the galettes for a meaty alternative.
- Set the oven to 190°C/380°F/Gas Mark 5. Mix the pepper strips and onion wedges on a baking sheet with thyme sprigs and 2tbsp oil. Roast for 30 mins, stirring occasionally, until they’re softened.
- Meanwhile, roll out the pastry to a square, about 28cm. Cut into 4 x 14cm squares. Put them on the baking sheet. Mark a thin border around each one. Prick inside with a fork. Chill for about 30 mins.
- Raise the oven temperature to 220°C/430°F/Gas Mark 7. Spoon the pepper mixture inside the pastry border. Sprinkle with parsley and add the olives and halved tomatoes. Drizzle with the rest of the oil.
- Bake for 25 mins, below the centre of the oven. Season and drizzle with more oil, if you like.
Have a great day