Tomato Galette Recipe - Great British Chefs

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

Starter
easy
4
30 minutes

PT30M

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.

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Ingredients

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Metric

Imperial

Tomato galette

4 puff pastry rounds, 4x6 inches, 1/2 inch thick
4 sun-dried tomatoes
6 dollops of olive tapenade
8 tomatoes
olive oil
sea salt
cracked black pepper

Goat's cheese mixture

300g of goat's cheese
100ml of double cream
2 tsp basil, chopped

To plate

20g of pumpkin seeds
20g of chives, chopped
20g of parsley, chopped
20g of basil, chopped
20g of chervil, chopped
balsamic vinegar

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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

300g of goat's cheese
100ml of double cream
2 tsp basil

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

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

20g of pumpkin seeds

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

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.