Tomato and Pepper Galettes

Tomato and Pepper Galettes

Serves 4
Cooks in
Preparation Time


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  field fare frozen puff pastry (defrosted)
2tbsps chopped fresh parsley
12 kalamata olives, pitted
16-20 baby plum tomatoes, halved
Salt and ground black pepper
Baking sheet, lightly buttered


2 peppers, yellow and orange, deseeded and cut into thick strips1 onion, peeled and cut into thin wedges3 sprigs of thyme3tbsps olive oil250g  field fare frozen puff pastry (defrosted)2tbsps chopped fresh parsley12 kalamata olives, pitted16-20 baby plum tomatoes, halvedSalt and ground black pepperBaking sheet, lightly buttered 

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.

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