Step one:

Place the pepper, courgette, aubergine and onion in the air fryer draw or on a baking tray. Sprinkle on the garlic powder and paprika and drizzle with the oil. Season with a little salt and pepper before tossing all the ingredients together.

Step two:

Roast in the air fryer at 180C for 15 minutes, alternatively, place in a preheated oven at 200C/180C fan/gas 6 for 20 minutes, until the vegetables start to colour at the edges. Prepare the tart base in the meantime.

Step three:

In a bowl combine, 75g grated Applewood along with the cream cheese, garlic powder and chosen herbs. Season and stir well to combine.

Step four:

Roll out your pastry and cut a circle roughly the size of a dinner plate (approximately 25cm – 30cm in diameter) and place on a large baking tray lined with parchment paper. Spread on the cream cheese mixture leaving a 5-6cm boarder.

Step five:

Pile on the roasted vegetable on top of the cream cheese mixture before folding in the sides of the pastry to make your galette shape. Brush the pastry edges with a little egg and sprinkle with the remaining grated cheese.

Step six:

Place in a preheated oven at 200C/180C fan/gas 6 and bake the tart for 25 – 30 minutes until the pastry is golden and crisp (including the bottom). Remove from the oven and allow to sit for at least 5 minutes before slicing and serving.

Cook’s Notes:

Using an air fryer for the recipe gives great caramelisation to your vegetables. Be sure to use the grill plate in the draw as this allows excess liquid to run away from the vegetables. This will help to avoid a soggy bottom on your galette!

This tart is lovely warm from the oven but equally makes for a great picnic dish, eaten cold alongside salad or bbq meats.