An easy and delicious tomato galette with puff pastry and cream cheese, a perfect meal for the summer, come try this easy tomato tart recipe…
Galettes come in both savoury and sweet varieties and they are so versatile. A crisp and buttery puff pastry base topped with your favourite fillings makes for a simple yet tasty tart! This tomato tart is quick and requires a little pastry making and then a quick assembly and it’s ready to cook!
Ingredients
Puff pastry – I have made my own quick puff pastry (ingredients in recipe card) but if you have shop-bought puff pastry that is equally perfect for this recipe
Tomatoes – In this recipe, I used one large Jack Hawkins tomato, a beef tomato which is sweet and a deep red colour and full of flavour. You can use any of your favourite tomatoes for this one.
Cream cheese – the puff pastry base is spread with cream cheese that is mixed with minced garlic for a lovely texture and flavour
Oregano & Basil – these are my two favourite herbs with tomatoes and I used dried oregano and fresh basil as it is what I had to hand – nothing too fancy here!
How to make a Tomato Galette with Puff Pastry
This tomato tart recipe is pretty easy and you can impress people in the process. Making this tomato tart involves a couple of simple tips for success:
- Use the best tomatoes you can find, they are the star of the show and need to be ripe, sweet, and juicy.
- Salt the tomatoes before assembly and leave them to release their juices. If you skip this step, the puff pastry will become soggy. We don’t want that!
The puff pastry dough is rolled out to about 12 inches in diameter. The cream cheese garlic mixture is then spread over the centre, leaving a border of around 1.5 – 2 inches. Top this with the tomatoes and oregano then fold in the edges to give a nice pleated effect. Brush with eggwash and whack it in the oven for around 60 minutes until it’s golden and crisp. Garnish with some fresh Basil and plenty of cracked black pepper. Simple and delicious.
This tomato galette recipe is really easy to make and is delicious and sure to impress.
Tomato Galette
Ingredients
- 1 large beefsteak tomato
- 200 g plain flour
- 125 g unsalted butter
- 3 ½ tbsp water
- 1 tsp salt
- 250 g cream cheese full fat
- 1 tbsp dried oregano
- 2 small garlic cloves
- Olive oil to drizzle
- 4-5 chopped basil leaves
- Ground black pepper
- 1 egg
Instructions
- Begin by adding the flour, butter and salt to a food processor and pulse the mixture until it looks like coarse breadcrumbs but with some pea sized pieces of butter throughout
- Add water bit by bit and gently stir with a fork until the dough becomes shaggy
- Tip dough onto lightly floured work surface and knead gently until the dough comes together, then shape into disc and cover with cling film and leave to rest in the fridge for 1 hour
- Preheat the oven to 180°C
- Slice the tomato and place in a sieve over a bowl. Season with salt and leave for 5-10 minutes to collect excess juices.
- Finely mince the garlic and combine gently with the cream cheese
- Roll out the dough to around 12 inches wide, then spread the cream cheese mixture over the centre of the dough leaving a border of around 1 ½ -2 inches
- Arrange the tomatoes over the cream cheese and sprinkle with oregano
- Fold the edges of the dough in to overlap and create a border
- Brush the dough with the egg wash and place in the oven for around 50 -60 minutes until golden and crisp
- Let the galette cool for 5 minutes before serving. Drizzle with some extra virgin olive oil and garnish with some freshly chopped basil leaves