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

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.

First published in 2015

Ingredients

Metric

Imperial

Tomato galette

Goat's cheese mixture

To plate

Method

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
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
5
Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes
6
Toast the pumpkin seeds in a pan
7
To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediately

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.

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