Name: ROASTED VEGETABLE GALETTE
Ingredients: 1 sheet of ready rolled puff pastry; 1 red onion, sliced; 1 clove of garlic, finely chopped; 1 tbsp of dried mixed spice; 150g butternut squash; 100g potato; 2 carrots, diced; 4 tomatoes, diced; 100g diced KERRYGOLD® IRISH CREAMERY BUTTER 454g; A drizzle of rapeseed oil; A sprinkle of sesame seeds; Salt and pepper; 1 beaten egg

Ingredients

1 sheet of ready rolled puff pastry

1 red onion, sliced

1 clove of garlic, finely chopped

1 tbsp of dried mixed spice

150g butternut squash

100g potato

2 carrots, diced

4 tomatoes, diced

100g diced KERRYGOLD® IRISH CREAMERY BUTTER 454g

A drizzle of rapeseed oil

A sprinkle of sesame seeds

Salt and pepper

1 beaten egg

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Directions

Preheat the oven to 180c
Place all the vegetables onto a large baking tray and scatter in the cubed Kerrygold Butter. Drizzle over the oil, sprinkle with salt and pepper and roast in the oven for 20 minutes.
On a large, greased baking sheet, lay out the puff pastry ready for the vegetables.
Once the vegetables are cooked, pop them in the middle of the puff pastry, leaving 2 inches around the outside.
Next, bunch the pastry up around the vegetables and just over the top to create a well. Brush with the egg wash and sprinkle over the sesame seeds.
Pop in the oven for 35-40 minutes until golden brown.
Serve immediately and enjoy!