Camembert and cherry tomato galette couldn't be any easier to make. Simply part cook the vegetables, add the cheese, fold the pastry and bake! The galette can be prepared in advance but once cooked it should be served immediately.
- 27cm diameter (approximately) pastry circle (made with 230g wholemeal flour, 115g butter and sufficient water to bind)
- A handful of button mushrooms
- Half a small leek
- A handful of cherry tomatoes
- 125g Camembert
- A handful of rocket
- Dash of olive oil
- 1 egg to glaze the pastry
How to make Camembert and cherry tomato galette
Slice the mushrooms and leeks, cut the cherry tomatoes in half and place in an oven proof dish. Drizzle over a little olive oil and cook in a hot oven until they just start to soften.
Place the pastry circle on a metal baking sheet or a loose bottomed flan dish. Position the mushrooms, leeks and cherry tomatoes in the centre of the circle, leaving a margin of around 3cm around the edge.
Start to fold in the edge of the pastry (about 3 cm), a little at a time, incorporating pleats to take in the excess pastry. Repeat until the the entire edge has been folded in. Add water to any folds if needed to help the pastry stick together.
Brush the pastry with the beaten egg and bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the pastry looks golden and the cheese has melted. This should take around 20 to 30 minutes. For an Aga, bake on the grid shelf on the floor of the roasting oven until cooked.
Serves 2 as a main course.
You may wish to try roast vegetable salad with quinoa which makes a tasty accompaniment to the galette.