The Aged Black Garlic Spring Vegetable Galette features a flaky puff pastry base topped with a medley of roasted spring vegetables, accented by the rich depth of black garlic and balsamic vinegar. Finished with crumbled blue cheese and fresh rocket, this savory galette is a perfect balance of earthy, tangy, and savory flavors.
Aged Black Garlic Spring Vegetable Galette
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
The Aged Black Garlic Spring Vegetable Galette is an elegant yet rustic dish that highlights the best of spring vegetables. Crisp red capsicum, tender zucchini, asparagus, and caramelized red onion are roasted to perfection, infused with the deep umami of black garlic and the tangy sweetness of cherry balsamic vinegar. These vegetables are layered over a buttery puff pastry spread with a rich black garlic savory paste, creating a complex flavor foundation. The pastry is then folded to create a golden, crispy crust that envelops the vegetables. Finished with crumbled blue cheese or feta for a sharp, creamy contrast and a handful of peppery rocket leaves for freshness, this galette is a delightful combination of textures and flavors. It’s an ideal light meal or an impressive centerpiece for a casual dinner party, offering a satisfying blend of sweet, savory, and tangy notes in every bite.
Author:Black Garlic & Co.
Ingredients
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100g red capsicum in strips
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100g zucchini in strips
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100g asparagus in batons
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50g red onion, sliced
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Ten garlic cloves, unpeeled
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Two tbsp olive oil
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30ml Aged Black Garlic Cherry Balsamic Vinegar
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Two flat tbsp dried oregano
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Salt and pepper
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One sheet 25cm x 25cm all-butter puff pastry, thawed but cold
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Two rounded tbsp Aged Black Garlic Savoury Paste
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One egg, whisked (egg wash)
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One heaped tbsp blue cheese or feta, crumbled
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One handful of rocket leaves
Directions
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.
Place capsicum, zucchini, asparagus, red onion and garlic cloves on the tray. Drizzle with olive oil, balsamic vinegar and a sprinkle of oregano, then season with salt and pepper.
Put in the oven on the middle shelf for 15 minutes and bake until partially cooked, turning once during cooking.
Take out of the oven and allow to cool for 15 minutes.
Place the pastry onto another baking tray lined with baking paper. Evenly spread the savoury paste over the pastry, leaving an inch border of uncovered pastry all the way around the edges.
Place the vegetables evenly over the savoury paste and squeeze the garlic from the outer cloves. Fold the edges of the pastry onto the galette to make a crust and pinch the pastry together to hold it in place.
Brush egg wash all over the exposed pastry.
Put in the oven on the middle shelf for about 20 minutes or until the pastry is golden.
Take out of the oven and allow to cool for 10 minutes before adding crumbled cheese and rocket.
Drizzle with olive oil.
