Tomato and Goats' Cheese Galettes
Galettes are very thin discs of flaky pastry which have no sides, 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 (see related recipes below) and you can serve them for a light lunch, as a first course, on a picnic or for a dessert. I often freeze the pastry circles raw, interleaved with foil or greaseproof paper ready for an impromptu meal any time at all.
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.
Serves 3 as a light lunch or 6 as a first course
|12 medium tomatoes|
|7 oz (200 g) firm goats' cheese|
|Quick Flaky Pastry (see related recipe below) using 110g butter, 175g plain flour, pinch salt, a little cold water|
|a little flour for dusting|
|18 large basil leaves, plus 6 sprigs for garnish|
|a little olive oil, for drizzling|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need 2 solid baking sheets measuring 14 x 11 inches (35 x 28 cm), lightly greased, and a 6 inch (15 cm) plain pastry cutter.|
This recipe is taken from Delia’s Vegetarian Collection.
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.
Peel the goats' cheese and crumble it over the tomatoes, then pour some olive oil on to a saucer and dip the reserved basil leaves in it, placing one on each tart.
Then season well and drizzle each one with a little extra olive oil.
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