Tomato & basil Galette

Serves 6

Pastry

225g plain flour

Pinch salt

1 egg

175g butter

Filling

Selection of fresh tomatoes

150g Corleggy Cavanbert cheese

Seasoning

Egg wash

Moran’s Basil Pesto

Fresh basil

Method

For the pastry, in a mixing bowl place the flour, salt, butter and mix until a dough is reached, add the egg and mix until combined.

Wrap and chill for 30 minutes.

Once rested, on a floured surface gently knead and roll the pastry to a large circle.

Place this pastry disc onto a lined baking sheet.

In the center of the pastry place your chosen cheese and arrange the sliced tomatoes on top

Season with sea salt and black pepper.

Carefully fold the edges of the pastry inward to create a rim / edge to hold in all your filling.

Egg wash the pastry and place in the center of a preheated oven set at 170C and bake for 30 minutes or until the pastry is golden brown.

Allow to rest for 5 minutes as the cheese will be very hot,

Serve with a drizzle of Moran’s basil pesto on top and some fresh basil leaves

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