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