Cheese and tomato galette (vegetarian savoury galette)

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

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.

Bake

Brush the pastry with the beaten egg and bake in the centre of the oven at 180^oC, 350^oF, 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.

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