Kumara Galette with Seasonal Vegetables and Feta

Serves 4-6 | Time 40 mins

Ingredients

1 large Kumara, cooked
1 1/2 cups Almond Meal or Spelt Flour
1/2 tsp Salt
4-5 cups Chopped Vegetables; e.g. broccoli, courgette, eggplant, spinach, tomato, capsicum, mushroom, onion
2 cloves Chopped Garlic (optional)
200g Feta Cheese
4 Tbsp Tomato Paste
3 Tbsp Pesto
Fresh Sage
Fresh Oregano
Fresh Marjoram (optional)
Drizzle of Olive Oil
Pinch of Black Pepper

Preheat a fan-forced oven to 200°C. Cook your kumara, either whole in the microwave or cut into large chunks and boil until soft. For the base, mash your kumara and sift in your flour. Season with salt and pepper. Knead together to form a dough (TIP: coat your hands in some olive oil to prevent the dough for sticking to your hands). Add more meal / flour if required. Spread out over a lined baking tray and form a circle - or rectangle - about 5mm thick. Bake in your preheated oven for 10-12 minutes until the base is cooked through and crispy around the edges.

For the topping, stir fry your vegetables in a large pan on a medium-high heat and season with salt, pepper, and fresh herbs. Cook for 5-10 minutes depending on what vegetables you are using. Add the chopped garlic and reduce the heat to medium. Cook for a further 1-2 minutes until the garlic is fragrant and the vegetables are tender.

Spread the tomato paste over the base and top with the vegetables. Crumble over the feta — add as much or as little as you'd like. Drizzle over the pesto and olive oil, and season with salt and pepper. Reduce your oven temperature to 180°C, fan-forced, and cook your galette for 10-15 minutes.

Serve hot with a fresh salad.