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Home » Quiches, tarts and pastries

Cheese and tomato galette (vegetarian savoury galette)

06/02/2021 by Judith Leave a Comment

Cheese and tomato galette is a vegetarian savoury tart with a cherry tomato and cheese filling inside a freeform wholemeal pastry case.

Camembert and cherry tomato galette
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It is perfect for a summer lunch or dinner, either for a family meal or for serving to guests.

I have included instructions for making the pastry but you can substitute ready made pastry to save time if you prefer.

For other vegetarian savoury tart recipes you may also like to try this recipe for summer vegetable quiche, courgette quiche, red pepper and fennel quiche or make a spanakopita (spinach and feta) spiral pie.

Ingredients

  • 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 vegetarian cheese - a type suitable for cooking
  • A handful of rocket
  • A dash of olive oil
  • 1 egg to glaze the pastry

Prepare the pastry

Place the wholemeal flour and butter in a food processor and pulse. Add sufficient water to bind the pastry and plus again. Roll out on a lightly floured pastry board and cut a circle about 27cm diameter. Chill until ready to use.

Prepare the filling

Slice the mushrooms and leeks, cut the cherry tomatoes in half (leaving 2 or 3 to one side to add to the top before baking) and place in an ovenproof dish. Drizzle over a little olive oil and cook in a hot oven until they just start to soften.

Assemble the galette

Place the pastry circle on a metal baking sheet. Arrange the mushrooms, leeks and cherry tomatoes in the centre of the circle, leaving a margin of around 3cm around the edge.

Slice the cheese, cut into pieces and place on top of the mushrooms, tomatoes and leek. Spinkle the rocket leaves over the top.

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. Add a few more cherry halves.

Preparing a rustic galette

Bake

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.

Camembert and cherry tomato galette

To serve

  • This savoury galette can be served either hot or cold.
  • It is not suitable for reheating.

To store

  • This vegetarian galette can be stored in the fridge until the next day.
  • It is not suitable for freezing.

Other savoury tart recipes

  • A decorative quiche made using summer vegetables.
    Summer vegetable quiche
    Cook Time2 Hours
  • Spanakopita spiral spinach and feta pie
    Spanakopita spiral (spinach and feta tart)
    Cook Time1 Hours 25 Minutes
  • Red pepper quiche
    Red pepper quiche
    Cook Time1 Hours 10 Minutes
  • Courgette tart decorated with courgette flowers.
    Courgette (zucchini) quiche with shortcrust pastry
    Cook Time1 Hours 25 Minutes
Camembert and cherry tomato galette

Cheese and tomato galette

Cheese and tomato galette is a vegetarian savoury tart with a cherry tomato and cheese filling inside a freeform wholemeal pastry case.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch, Main Course
Cuisine European, French
Servings 2
Calories 1175 kcal

Ingredients
 
 

For the pastry

  • 230 g wholemeal flour
  • 115 g butter
  • Water
  • 1 egg to glaze

For the filling

  • 1 handful button mushrooms
  • ½ leek
  • 1 handful cherry tomatoes
  • 125 g cheese
  • 1 handful rocket
  • 1 tablespoon olive oil

Instructions
 

To make the pastry shell

  • Place the flour and butter in a food processor and pulse.
  • Add water a little at a time, just enough to bind the pastry together, and pulse again.
  • Roll out on a lightly floured pastry board and cut a 27cm (approx) diameter circle.

To make the filling

  • Slice the mushrooms and leeks, cut the cherry tomatoes in half and roast in a little olive oil until soft.

To assemble

  • Place the pastry circle on a metal baking sheet.
  • Position the mushrooms, leeks and tomatoes in the centre of a circle leaving a margin of about 3cm around the edge.
  • Slice the cheese and cut into pieces and place on top of the vegetables. Place the rocket to the top of the cheese.
  • Fold the pastry inwards a little at a time, forming pleats to take in the excess pastry, using water to stick the pastry where it folds. Place a few halved tomatoes on the top.
  • Brush the pastry with beaten egg.

To bake

  • Bake in the centre of the oven at 180°C, 350°C, gas mark 4 for about 20 to 30 minutes until the pastry is golden and the cheese has melted.

Notes

To serve
  • Serve either hot or cold. 
  • This tart is not suitable for reheating. 
To store
  • This galette can. be stored in the fridge until the next day. 
  • It is not suitable for freezing. 

Nutrition

Calories: 1175kcalCarbohydrates: 90gProtein: 34gFat: 80gSaturated Fat: 44gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 268mgSodium: 823mgPotassium: 670mgFiber: 13gSugar: 3gVitamin A: 2983IUVitamin C: 13mgCalcium: 540mgIron: 6mg
Keyword Galette, Pastry, Vegetarian
Tried this recipe?Let us know how it was!

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5 from 1 vote (1 rating without comment)

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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