Roasted pepper and feta cheese with rocket pesto galette

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves3
  • DifficultyEasy

For the rocket pesto

300g fresh rocket, cleaned, packed
35g fresh spinach, cleaned, packed
2 tbsps grated Parmesan cheese
2 tsps finely chopped garlic
4 tbsps sliced toasted almonds
180ml olive oil
1 tsp freshly squeezed lemon juice
Pinch salt
Freshly ground black pepper

For the galettes

1 pack puff pastry sheets, thawed
115g sliced roasted red peppers
115g sliced roasted yellow peppers
115g crumbled feta cheese
In a blender, combine the rocket, spinach, Parmesan, garlic and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blender and season with salt and pepper.

1) Preheat the oven to 190C/Gas 5.

2) Cut the puff pastry sheets into six (15cm) round circles. Place each circle on a baking paper-lined pan. Spread about 3 tablespoons of rocket pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top.

3) Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.

Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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