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.
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.
- 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
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