This incredibly simple tomato galette recipe from Andy Waters makes a tasty vegetarian starter or light lunch. Serve this tomato dish with a lavish salad for something more substantial. Olive tapenade can bought from supermarkets or food stores, or made at home by blending pitted olives with a little olive oil, lemon zest and pepper.

Preheat the oven to 180°C/gas mark 4
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
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
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
Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes
Toast the pumpkin seeds in a pan
To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediately
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Tomato galette

Goat's cheese mixture

To plate

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Andy Waters' simple tomato galette recipe features an enticing combination of goat's cheese, tapenade and pumpkin seeds

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