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
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.