Tomato and Goats' Cheese Galettes
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.
This recipe is from Delia's Vegetarian Collection. Serves 3 as a light lunch or 6 as a first course
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.
Pre-heat the oven to gas mark 7, 425°F (220°C).