Tomato and Goats' Cheese Galettes
Tomato and Goats' Cheese Galettes: Top image
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.
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.
Next, thinly slice the tomatoes and arrange them in circles overlapping each other on top of the basil. 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.
Now bake the galettes in the oven, one tray on a high shelf, the other on the next one down, for 10-12 minutes or until the tomatoes are tinged brown and the cheese is bubbling, swapping the baking sheets over halfway through. Serve warm straight from the oven, or they're still excellent cold, cooled on a wire tray.
Pre-heat the oven to gas mark 7, 425°F (220°C).
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