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–+ servings

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
Cook Time: 30 minutes
Chill Time: 20 minutes
Total Time: 1 hour 10 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!