Red pepper galette

^V

SERVES 4-6

• 3 bell peppers (a mix of colours looks lovely), de-seeded and cut into 3cm strips• 2 tbsp olive oil• 3• 1 lemon, zest• 10g chives, finely chopped• 5g basil, finely chopped• 60g goat’s cheese, crumbled• 100g ricotta• 2 tbsp extra virgin olive oil• 340g shortcrust pastry• Drizzle of local honey• 1 organic egg, beaten• Sea salt and black pepper