Tomato and Goats' Cheese Galettes

Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet. There's no limit to what you can put on top of them – the combinations are endless, and you can serve them for a light lunch, as a first course, on a picnic or for a dessert. 

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This recipe is taken from Delia’s Vegetarian Collection.

Method

Make the pastry and chill for 30 minutes in the fridge. Meanwhile, you need to skin the tomatoes, so pour boiling water over them and leave for exactly 1 minute before draining and slipping off the skins (protect your hands with a cloth if they are too hot). Next, on a lightly floured surface, roll out the pastry very thinly to 1/8 inch (3 mm), cut out six 6 inch (15 cm) discs and place these on the baking sheets. Now scatter the large basil leaves over the pastry, tearing them first if they're very large.