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

servings4
30 minutes

Ingredients

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

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
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