Tomato, Goat’s Cheese & Pesto Galette
Kayla LaManna
4-6
10 minutes
20 minutes
Lunch, Sides
This tomato galette has been my latest obsession when I have people coming over, or when I want a simple but impressive side dish. It’s so quick and easy to throw together, but looks absolutely beautiful on the table.
Ingredients
- 1 large sheet shortcrust pastry (I love Careme)
4 heirloom tomatoes
3 cubes Meredith Dairy goat’s cheese
1 tablespoon fresh thyme leaves
1 egg, beaten
Salt and pepper, to taste
1 ball buffalo mozzarella
2 tablespoons pesto
1 handful fresh basil leaves
Zest of ½ lemon
Extra virgin olive oil, to finish
Directions
- Preheat the oven to 200 degrees Celsius and line a large baking tray with baking paper.
Lay the shortcrust pastry onto the prepared baking tray. Using a sharp knife, lightly score a 1 cm border around the outside of the pastry, being careful not to cut all the way through.
Crumble the goat’s cheese over the centre of the pastry and gently spread it out, keeping within the scored border.
Thinly slice the heirloom tomatoes and pat them dry with paper towel to remove any excess moisture. Arrange the tomato slices over the goat’s cheese.
Sprinkle the fresh thyme over the tomatoes and season generously with salt and pepper.
Brush the beaten egg over the exposed border of the pastry.
Bake for 15–20 minutes, or until the pastry is golden, crisp and cooked through.
Remove from the oven and allow to cool for a few minutes.
Tear the buffalo mozzarella over the galette, then dollop the pesto around the tomatoes. Finish with fresh basil leaves, lemon zest and a generous drizzle of extra virgin olive oil.
Slice and serve warm or at room temperature.
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