This incredibly simple tomato galette recipe makes a tasty starter or light lunch and can be served with a crisp salad.
You can buy black olive tapenade from supermarkets or delicatessens but it's fairly easy to make, being a blend of pitted olives, a little olive oil, lemon zest and pepper. This creamy paste can be stored in the fridge and used as an alternative to butter on bread.
Baked tomato galette with goats' cheese, black olive tapenade and pine nuts
Serves 4
200g puff pastry
Topping
250g goats' cheese log
4tbsp double cream
2tsp basil, chopped
1tbsp black olive tapenade
4 sun-dried tomatoes, chopped
12 ripe cherry tomatoes on the vine
20g pine nuts
3tbsp olive oil
Ground sea salt
Fresh black pepper
Garnish
1tbsp chopped chives
1tbsp chopped parsley
10 leaves of basil, chopped
1tbsp chopped chervil
3tbsp balsamic vinegar
Roll out the puff pastry on a lightly floured worktop to a thickness of 5mm. Use a round 12cm cutter to cut out four discs of pastry.
Place the discs on a non-stick baking sheet then prick them several times with a fork. Rest the pastry in the fridge for 30 minutes.
Set the oven to 180C/gas mark 4 then warm the goats' cheese and cream in a pan and mix until soft and well combined. Remove the pan from the heat, add the basil and set aside.
Take the pastry out of the fridge and place another baking tray on top; this will help prevent the pastry rising too much. Bake the discs for 15-20 minutes then remove them from the oven and leave to cool.
Spread the black olive tapenade on the tarts and top with the sun-dried tomatoes, then place a spoonful of the goats' cheese mixture into the centre of each tart and spread it evenly.
Cut the cherry tomatoes in half and place six halves on each tart. Sprinkle the pine nuts on top then drizzle with a little olive oil and season with the sea salt and ground pepper before placing the tarts back in the oven for 5-8 minutes.
Sprinkle the fresh herbs and a few drops of the balsamic vinegar over the top and serve immediately.
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