Courgette (Zucchini), Asparagus and Feta Cheese Galette

Spring is here at last and so my cooking habits shift from soups and stews to quiches, tarts, and summer pies. I have had a bit of a gallete obsession recently (though unfortunately haven't blogged some of my wonderful creations) and wanted to make one that felt very in season. So I opted for courgettes and asparagus, and added in some feta cheese. Yum!

Serves 4 - 6

 Ingredients:

For the pastry:
230g flour
115g butter
cold water

For the filling:
2 large shallots, chopped
1 large courgette (zucchini), sliced
100g asparagus tips
150g feta cheese
1/2 tsp dried mint (or more if desired)
1/2 tsp dried basil
salt and pepper, to taste

Instructions:

Preheat oven to 200 degree C/400 degrees F/Gas Mark 6

1. To make the pastry, rub flour and butter together until the mixture resembles breadcrumbs. Add a little cold water gradually, mixing after each addition, until the pastry just holds together. Do not over knead. Place in the fridge for 20 minutes.

2. Meanwhile, fry the shallots for 5-10 minutes on a medium heat until softened. Add the courgette and herbs and fry for a further 10 minutes. Add the asparagus and fry for a further 2 minutes. Season with salt and pepper as desired, but be aware that the feta will add saltiness.

3. Remove the pastry from the oven, roll out roughly to a large circle around 1/8th inch (or approx 3mm) thick. Add the shallots, courgette and asparagus mixture to the centre, leaving a rim of pastry; I seperated out the asparagus and layered them on the top. Crumble the feta cheese on top. Fold over the edges of the pastry and brush with milk or egg:

4. Bake in the oven for 30 - 35 minutes until pastry has browned. Allow to cool for ten minutes before eating, or can be eaten cold.