The Broad Palate – May ’25

[Apologies for delay in publishing – Editor]

A rustic yet elegant roasted vegetable and brie galette, ideal for a light lunch with a green salad. Blueberries are in season, so here is a quick recipe for some more-ish blueberry cheesecake squares. Enjoy!

Brie and Roasted Vegetable Galette (serves 4-6)

PASTRY:

  • 200g (7oz) plain flour;
  • pinch of salt; 75g (3oz)
  • white vegetable fat, chilled and cut into pieces ;
  • 2 teaspoons fennel seeds (optional);
  • 50g (2oz) Cheddar cheese, grated;
  • 1 egg, beaten

FILLING:

  • 1 red or white onion, sliced;
  • 1 yellow and 1 red pepper, thickly sliced;
  • 1 courgette, sliced;
  • 8-10 cherry tomatoes;
  • 1 tbsp olive oil ;
  • 1tbsp balsamic vinegar;
  • 140g (5oz) Brie, cut into chunks;
  • 2 tsp sesame seeds or black onion (nigella) seeds

Method:

Preheat the oven to 200°C /fan 180°C /Gas Mark 6.
Scatter the vegetables onto a roasting pan with the dried mixed herbs, salt and pepper.
Drizzle with the olive oil and balsamic, and toss to mix.
Roast for 20 minutes then leave to cool.
For the pastry, put the flour and salt into a large bowl.
Rub in the vegetable fat until the mixture looks like crumbs (or use a food processor).
Stir in the Cheddar and fennel seeds (if using), then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.
Wrap in cling film and chill in the fridge for 10 minutes.
Roll out the pastry on a lightly floured surface into a roughly 30cm (12in) circle.
Transfer to a baking sheet (don’t worry if it overlaps the sheet at this stage).
Brush the border of the pastry with beaten egg.
Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge.
Arrange the Brie on top.
Fold the pastry edge over the outermost vegetables, overlapping and sealing the folds to make an open, free-form tart. Brush the pastry with beaten egg and sprinkle with the sesame/nigella seeds.
Bake for about 25 minutes, until the pastry is crisp and golden.
Serve warm or cold.

Blueberry Cheesecake squares (makes approx 9 depending on size of bars!)

The cream cheese-based topping and the spongy base magically swap places during cooking! 

BASE:

  • 125g plain flour;
  • 1 heaped teaspoon baking powder;
  • 115g butter, softened;
  • 150g caster sugar;
  • 1 egg, lightly beaten;
  • 1 teaspoon almond extract;
  • 80ml milk;
  • 275g blueberries;

TOPPING:

  • 40g icing sugar;
  • 85g cream cheese (at room temperature);
  • 2 eggs, beaten;
  • 1 teaspoon almond extract;
  • a handful of flaked almonds

Method:

Preheat oven to 350F/175C Fan/Gas 4.
Grease a 9 inch square baking dish and line the bottom with greaseproof paper, bringing it up the sides for easy removal.
To make the base, place softened butter and sugar in a bowl and beat well.
Add egg, milk and almond extract and mix well.
Add the flour and baking powder, mixing well to combine.
Spread the mixture evenly over the bottom of the pan.
Scatter the blueberries over it as evenly as possible.
For the topping, beat the two eggs and cream cheese until smooth.
Stir in the icing sugar and almond extract and mix well to combine.
Spread over blueberries and scatter with the flaked almonds.
Bake in the centre of the oven for around 45 minutes, or until well browned firm to the touch.
Cool completely before cutting.

Bon Appetit!

Ann’s previous recipes:

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