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Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

PT30M

Why not try?

1
Preheat the oven to 180°C/gas mark 4
2
Warm the goat's cheese and cream in a pan and mix until well combined. Remove from the heat, add the chopped basil and set aside
  • 300g of goat's cheese
  • 100ml of double cream
  • 2 tsp basil
3
Place the puff pastry rounds on a baking sheet and into the oven. Place another baking sheet on top to ensure the pastry won’t rise. Bake for 15 minutes, remove from the oven and leave to cool
  • 4 puff pastry rounds, 4x6 inches, 1/2 inch thick
4
Spread the olive tapenade onto the pastry rounds and top with sun-dried tomatoes. Spoon a small amount of the goat's cheese mixture into the centre. Arrange the sliced tomatoes on top
  • 6 dollops of olive tapenade
  • 4 sun-dried tomatoes
  • 300g of goat's cheese
  • 8 tomatoes
5
Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes
  • olive oil
  • sea salt
  • cracked black pepper
6
Toast the pumpkin seeds in a pan
  • 20g of pumpkin seeds
7
To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediately
  • 20g of chervil
  • 20g of chives
  • 20g of parsley
  • 20g of basil
  • balsamic vinegar

Ingredients

Metric

Imperial

Tomato galette

Goat's cheese mixture

To plate

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