Is there anything better than cherry tomatoes in peak season? I honestly don’t think so. Except maybe when combined with puff pastry – my favourite trick for an impressive looking but ultimately simple dish.
Look at those pretty colours. End of summer doesn’t have to be sad when you have this to look forward to for supper! 🙂
Simple Cherry Tomato Galette
You can skip roasting the tomatoes separately if you wish, although a longer, separate roasting gives a richer flavour. I also prefer when the juices are already partially released rather than bursting in my mouth and scalding my tongue! Personal preference 🙂
- 400 g Cherry tomatoes Roughly 3 cups
- 1 225g sheet Frozen puff pastry, thawed and chilled Some brands require rolling out
- 50 g Manchego cheese
- 1 whole Dried red chili, chopped
- 4-5 leaves Basil, torn or ribboned
- 1 tbsp Olive oil
- 1 each Egg, beaten
- 1 pinch Salt & Pepper
Line a baking sheet with parchment paper and bake at 375F for 10 minutes.
Roll out your pastry onto a sheet lined with parchment paper. Prick all over with a fork. Spread the cheese in the middle of the pastry, in a circle shape.
Arrange the tomatoes into the centre of your pastry and sprinkle with dried chili, salt and pepper.
Working quickly to avoid the dough losing shape from the hot tomatoes, fold the edges of the dough up in a rough circle. It should look rustic, but keep the edges high enough to hold in any escaping tomato juice from making your crust soggy. Once assembled, brush the crust with the beaten egg.
Bake for 25-30 minutes or until the pastry is almost browned and the tomatoes are wrinkly and just splitting their skins. Remove from the oven, add the basil and return for another 5 minutes or until done.
Transfer immediately to a wire rack and cool slightly. Serve warm or cold - it's good either way!!