Savoury Tomato and Parmesan Galettes

Savoury galettes are the perfect starter for any special occasion and these Savoury Tomato and Parmesan Galettes are sure to be a showstopper! They look so impressive but really take no time at all, and very minimal effort. You could use shop-bought pastry, I won’t tell! Whilst they do look impressive as a dinner starter, they also work great for lunch alongside a salad or a picnic!

You could use really any cheese you have, there isn’t much of a better combination than tomatoes and cheese! I recommend parmesan (or similar) and cheddar as they tend to be really easily available, and are the most likely to be kicking about in your fridge. For the tomatoes, again, use what you can find and what you like! This is a really versatile recipe for you to change to suit yourself! Add other cheeses, change up the herbs, top with a balsamic glaze or pesto for something extra special!

If you’re looking for an easy Summer dinner, this is a really fabulous and fun option! This could easily be made into one larger galette, or the recipe doubled as needed if you want to make them for a dinner party or for the whole family. You’ll find that the pastry recipe is really quick and easy, so adjusting for different quantities is easy enough! I know that for some, pastry feels quite daunting but I hope this recipe dispels that fear! That said, feel free to buy store bought, I am happy to admit I do it all the time.

Top Tips for these Savoury Tomato and Parmesan Galettes

• Pastry: Keep it chilled and only take out the fridge when ready to bake – this stands whether it is homemade or shop-bought.
• Tomatoes: Use any variety, but cutting them into slices gives the prettiest effect. Sprinkle with a generous amount of salt and pat with paper towel before adding, just to prevent a soggy bottom.
• Herbs: Basil is the obvious choice. Fresh is preferable but dried is fine. Rosemary, thyme and herbes de Provence are all great options too!
• Cheese: You really can incorporate most cheeses with this, but please do buy fresh blocks of cheese – the pre-shredded/desiccated stuff is just never as good!
• Baking: Due to the nature of the cold pastry, the bake time can vary. Prior to baking I recommend applying an egg wash (or vegan milk) to give the perfect golden glow.

I bake these Savoury Tomato and Parmesan Galettes on large baking sheets with silicone mats or greaseproof paper. For more savoury baking, try these Vegan Moroccan Spiced Lentil Sausage Rolls or these Mini Parmesan and Basil Focaccias.

Savoury Tomato and Parmesan Galettes

These look so impressive but really take no time at all, and require very minimal effort. Feel free to use shop bought pastry, although the recipe is easy for any level baker! These are best served hot, alongside a big salad for a light Summer dinner or with some sides for a real feast!

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Chill Time: 20 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 2

Author: Florence Jackson

Ingredients

For the Pastry

• 110 g Plain Flour
• 50 g Salted Butter Cold, Cubed

For the Tomato/Cheese Filling

• 150 g Tomatoes Sliced
• 3 tbsp Full Fat Cream Cheese
• 45 g Parmesan Freshly Grated
• Salt and Pepper
• 2 tsp Dried Oregano or similar Italian blend of herbs
• Fresh Basil
• 1 Medium Free Range Egg Optional – to brush over before baking

Instructions

• If making your own pastry, combine the butter and flour by rubbing with your fingertips (or combining in a food processor) until mixture resembles breadcrumbs. Add 2tbsp cold water and combine again. If mixture is still dry, add 2 more tbsp cold water and bring together until a dough forms. Bring together into a ball, cover/wrap and chill for 20 minutes before using.
• Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray.
• Slice the tomatoes into thin slices. Sprinkle liberally with salt and leave while you roll the dough.
• Divide the dough into 2 pieces. Roll out until about 1/4 inch thick. Repeat with the other piece of dough – these are the galette bases. Place onto baking tray and scatter some flour on top (prevents that soggy bottom).
• Place 1-2 tbsp of cream cheese onto each galette base and spread into a circle, leaving room at the edges. Pat the tomatoes off with some kitchen paper towel to remove excess liquid, and place back in the bowl – stirring through the dried herbs, some salt and pepper, then arrange over the cream cheese.
• Sprinkle over more herbs/fresh basil and some parmesan.
• Pull the edges of the galettes towards the centre, leaving a good amount of the tomatoes exposed. To do this, pull in sections and press together – don't worry about it looking neat! 
• If using, beat an egg and brush over the pastry before topping with the remaining parmesan. Bake for about 30 minutes (and up to 40), checking every 10 minutes or so. 
• Remove and let cool slightly before serving – great topped with balsamic or pesto!