Letting these mesmeric cherry tomatoes bask in the glory of meat free Monday. They are juicy and charismatically sweet. Randomly scattered with torn basil, garlic and soft Brie on a full-on butter puff and baked until golden and blistered. I garnish it with a handful of freshly chopped coriander.
It is best for brunch but let us be honest, it is deliciously good for any time of the day. Serve it with a generous dusting of parmesan and a cool bottle of wine.
The fragrance of roasting tomatoes reminds me of my enchanting travel to Marseille and the wildly delicious smell of the oven at a small cafe. The blistered tomatoes packed on crispy sour dough bread splashed with balsamic vinegar. This mood enhancing feed made some of our fasting days, an absolute glee. Plant-based goodness!
Tomatoes
Tomatoes are actually my favourite fruit because I love cooking with them. It makes a delicious meal on its own and also adds a great thickness and tart, yet sweet flavour to my chutneys, especially the makhnis.
I love to grow tomatoes and if I have too many ripe ones, I usually liquidize and freeze them for later use.
This time I bought the cherry tomatoes from our local grocer and loved the idea of using it in the galette.
I also used the puff pastry from Woolworths.
I loved making this tomato galette because it is easy, it uses pantry essentials and makes for a great brunch or dinner opener.
CHERRY TOMATO GALETTE
CHERRY TOMATO GALLETE
Ingredients
- 1 roll puff pastry (thawed)
- 1 container cherry tomatoes (rinsed and halved)
- garlic cloves (cleaned and halved)
- basil leaves (torn up)
- brie cheese (cut into pieces)
- freshly chopped coriander salt and pepper to taste
- 1 tsp smoked chili flakes
- 1 tsp lemon pepper
- 1 tsp peri peri spice
- olive oil
Instructions
- Thaw puff pastry overnight in the fridge.
- Preheat oven at 180 degrees celsius.
- Roll out into a big round disk.
- Carefully place onto a greased baking sheet Scatter tomatoes, garlic, and basil.
- Sprinkle spices, salt, and pepper. (Adjust to your taste).
- Drizzle olive oil.
- Overlap the ends of the dough creating a circle and not closing the entire galette. (see pic).
- Brush overlaps of dough with a little olive oil.
- Bake for 30 minutes until golden and crispy and the tomatoes are nicely blistered.
- Five minutes before removing the galette from the oven, add the brie cheese.
- Garnish with chopped coriander and serve.
Notes
I hope you and your family enjoy this recipe as much we did.
Please do send us your pics, comments and we would love to see a pic of the contented crowd!
