zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mixed summer tomato & herb galettes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mixed summer tomato & herb galettes

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 6

    Ingredients

    320g pack Jus-Rol Puff Pastry Sheet
    3 tbsp Dijon mustard
    500g mixed tomatoes, such as cherry, vine, Marmonde, yellow
    1 medium Waitrose British Blacktail Free Range Egg yolk, to brush
    25g grated Parmigiano Reggiano
    15g pack oregano, leaves only
    2 tbsp garlic oil
    ½ x 25g pack fresh chives, chopped
    12 leaves fresh basil, to serve 

    Method

    1. Preheat the oven 200°C, gas mark 6. Place 2 flat baking sheets in the oven to preheat.

    2. Unroll the pastry on a lightly floured surface. Using a large sharp knife, cut the pastry into 6 squares and place on 2 large sheets of baking parchment. Score a 0.5cm border around each square.

    3. Spread each pastry sheet with ½ tbsp of mustard, slice the tomatoes and layer on top of the pastry. Brush the edges with the egg yolk, scatter over the grated cheese and season with cracked black pepper. Toss the oregano leaves in the garlic oil and scatter over the top of each tart.

    4. Slide the tarts on to the preheated baking sheets and bake in the oven for 25 minutes, swapping the trays over halfway through, until the galettes are golden and crisp. Cool slightly before scattering with the chives and basil leaves. Serve warm with some green salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary