Veggie galette-style pie  recipe
 This free-form veggie pie looks impressive but is super simple to whip up. Mediterranean veg pairs perfectly with feta, but in winter, you could roast butternut squash chunks with the pepper and onions instead of using courgette. 2 onions, any colour, cut into thin wedges3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil4 fat garlic cloves500g/1lb 2oz pack puff pastryplain flour, for rolling2 tsp dried oregano100g/3½oz tomato purée2 medium courgettes (see Recipe Tip)200g/7oz feta1 free-range egg, beaten with a fork (optional)salt and freshly ground black pepper 2 onions, any colour, cut into thin wedges 3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil 4 fat garlic cloves 500g/1lb 2oz pack puff pastry plain flour, for rolling 2 tsp dried oregano 100g/3½oz tomato purée 2 medium courgettes (see Recipe Tip) 200g/7oz feta 1 free-range egg, beaten with a fork (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables.Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons.Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil.Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Recipe tips A spare courgette or two makes for an easy side salad to serve with this tart. Peel into ribbons using a peeler, then dress with a squeeze of lemon juice and some seasoning. To make this recipe vegan, swap the feta cheese for a feta-style, non-dairy cheese alternative, use a vegan pastry and brush with oil instead of egg. You could also use a frozen, roasted or chargrilled Mediterranean vegetable mixture. They’re a good value alternative to fresh veg, particularly during the winter. Roast first with the garlic cloves for just 5–8 minutes to get started. Check the garlic is soft – it may need to roast for another 5 minutes by itself.