Tomato Galette
Crispy golden short crust pastry with cheese, tomatoes, onions, garlic, herbs and olive oil. Makes for a simple vegetarian meal recipe.
Equipment
- Baking tray
- Baking paper
- Rolling Pin
- Spoon
- Small spatula
Ingredients
- Short crust pastry 10-12 Inch round
- 3 tbsp Cream cheese
- 1/4 cup Cheddar cheese chunks
- 1/4 cup Parmesan cheese grated
- 1 cup Assorted tomatoes beef tomatoes & cherry tomatoes
- 1/2 Onion sliced
- 2 Garlic cloves sliced
- 2 tbsp Olive oil
- 1 tsp Herbs
- Salt & Pepper
Instructions
- Preheat the oven to 180℃.
- The pastry dough needs to be rolled out into a round (but this is not necessary you can roll it out into a square or rectangle as well.) that is about 10-12 inches in diameter. You want to roll it to around 1/2 centimeter thickness. I like to roll it out on a large sheet of baking paper, transferring this to a baking tray is easy then.
- Before we layer it up, keep in mind you will fold over the edges to create crust of some sort that will resemble a pizza. So leave two index finger worth of space from the edge of the pastry.
- Start by layering the galette with cream cheese. Cheddar cheese, sliced tomatoes, onions, garlic, herbs, olive oil, salt and pepper and grated parmesan cheese. Fold over the edges onto the tomatoes and brush the edges with olive oil, sprinkle with salt, pepper and parmesan cheese.
- Bake this in a preheated oven at 180℃ for 20-25 mins until the pastry is golden brown and the cheese has melted. The tomatoes will have shrunk a little and that’s fine. Serve warm or chilled, it is delicious either way.
Notes
- Homemade Short Crust Pastry Recipe is here.
- Slice you tomatoes thin as they will cook faster.
- Use a variety of cheese to keep the flavor and textures different.
- I have used oregano and tarragon but you can use basil, parsley and thyme instead.
- You can grate a little lemon zest on top after it is baked, before serving.