2 small red onions

2 red peppers

3tsp light brown sugar

3TBS oil

110g/4oz wild garlic leaves

55g/2oz nettle tops

30g/1oz butter


Mascarpone Cream
110g/4oz mascarpone

55g/2oz parmesan

2 eggs

2TBS double cream

4 sprigs of thyme


1 Jus Rol Pastry Sheet

1 egg, beaten

30g/1oz parmesan


Serves 8

1 Preheat the oven to 200c/400f/GM6/Aga – Roasting oven.

2 For the filling – Slice the onions in half and cut each half into 3 segments. Chop the red peppers into 2cm/ ¾ “ even sized chunks.

3 Place both into a large bowl with the sugar, seasoning and oil. Mix everything together really well, then put into a roasting tin lined with bake-o-glide or baking parchment. Roast in the oven for 35mins or until soft and caramelised. Check after 20mins, stir around and place back in the oven if needed.

4 Melt the butter in a frying pan and wilt the wild garlic leaves and nettle tops, season with salt and pepper. Allow to cool.

5 Take the vegetables out of the oven and allow to cool slightly.

6 For the Mascarpone topping – Strip the thyme leaves from the sprigs and mix together with all of the other ingredients. Place in the fridge until ready to use.

7 Cut the puff pastry sheet into a square, mould the excess pieces together to make the square bigger. Prick all over with a fork and slice 3” cuts around the edge.

8 Brush the edge with the beaten egg and sprinkle the parmesan around the edge.

9 Pile the cooled vegetables into a circle in the middle of the puff pastry. Place the wild garlic and nettles on top and then bring in the edges, overlapping them as you go to form a rustic border.

10 Spoon over the mascarpone topping and bake for 15-20mins, cover with foil and bake for a further 15mins. This ensures that the pastry is crisp and baked through on the bottom. Serve.

Think Ahead & Helpful Hints
• Serve warm or at room temperature with a light salad for lunch.
• Roast the veg the day before, make the mascarpone topping the day before and assemble the day you are entertaining.
• Make individual galettes for starters.