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Sweet garlic galettes with a salad of asparagus and plum tomatoes

Sweet garlic galettes with a salad of asparagus and plum tomatoes

PT1H30M

1
Cut the tomatoes into quarters lengthways and discard the seeds, then chop into 1cm dice
  • 6 plum tomatoes, peeled
2
Peel the asparagus and cook in boiling salted water until tender. Place in a bowl of cold water to chill, then dry in a kitchen towel and cut into 1cm lengths
  • 250g of asparagus spears
  • salt
3
In a bowl, mix together all the ingredients for the dressing with a pinch of salt. Add the chopped tomatoes and asparagus and mix until coated
  • 5 tbsp of olive oil
  • 1 tbsp of white wine vinegar
  • 1 tbsp of water
  • salt
4
Peel the garlic and cook in salted boiling water for 5 minutes. Drain, then repeat the same process twice more. Dry the cooked garlic in a kitchen towel to absorb any water
  • 30 garlic cloves
  • salt
5
Hard boil 15 of the eggs and separate the whites from the yolks
  • 15 eggs
6
In a food processor, purée the cooked garlic, boiled egg yolks and butter to a smooth paste, then season with salt and pepper. Fill the piping bag with the paste
  • 80g of unsalted butter, softened
  • salt
  • pepper
7
Lay a sheet of silicone paper onto a tray and, using the piping bag, pipe galette discs of about 4cm across by 1cm thick. Place in the fridge to set firm for at least 1 hour
8
Beat together the remaining 2 eggs and a splash of milk to create an egg wash and place the flour, egg wash and breadcrumbs in three separate bowls
  • 2 eggs
  • 50g of plain flour
  • 100g of Panko breadcrumbs
  • 1 dash of milk
9
Preheat the oven to 200°C/gas mark 6
10
Coat each galette with a light dusting of flour, then the egg wash, making sure it is completely covered. Finally dip in the breadcrumbs and leave in the fridge until ready to cook
11
Heat a non-stick pan, add the vegetable oil and gently cook the galettes for 2-3 minutes until golden, then turn over and colour the other side
  • 2 tbsp of vegetable oil
12
Place the galettes in the oven for 3-4 minutes until warm in the centre
13
Arrange the asparagus and tomato salad on the plates and place a warm garlic galette on top with a selection of the salad leaves
  • 150g of watercress
  • 150g of rocket

Ingredients

Metric

Imperial

  • Sweet garlic galettes

  • Salad

  • Dressing

    • 5 tbsp of olive oil
    • 1 tbsp of white wine vinegar
    • 1 tbsp of water
    • salt

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