Baked tomato galette with goat's cheese, tapenade and pumpkin seeds

PT30M

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Ingredients

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Tomato galette

Goat's cheese mixture

To plate

1
Preheat the oven to 180°C/gas mark 4
2
Warm the goat's cheese and cream in a pan and mix until well combined. Remove from the heat, add the chopped basil and set aside
3
Place the puff pastry rounds on a baking sheet and into the oven. Place another baking sheet on top to ensure the pastry won’t rise. Bake for 15 minutes, remove from the oven and leave to cool
  • 4 puff pastry rounds, 4x6 inches, 1/2 inch thick
4
Spread the olive tapenade onto the pastry rounds and top with sun-dried tomatoes. Spoon a small amount of the goat's cheese mixture into the centre. Arrange the sliced tomatoes on top
5
Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes
6
Toast the pumpkin seeds in a pan
7
To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediately
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