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.
Serves 3 as a light lunch or 6 as a first course
|12 medium tomatoes|
|7 oz (200 g) firm goats' cheese|
|10 oz (275 g) Quick and Easy Flaky Pastry (See Related Recipe below)|
|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).|
|Need help with conversions?|
|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.
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What should perfect flaky pastry be like? Answer: as light as possible, wafer-thin and so crisp it eats like a whisper so that you hardly know it's there. Quick flaky pastry is really a cheat's version – the secret is grating partly frozen butter, th
Delia describes this vegetarian tart as the 'easiest and most sublime tomato recipe on record'. We're sure you'll agree - serve it at barbecues, picnics and any other outdoor event.
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