Tomato Galette with Greek-Style Cheese
with crema di balsamico & a side salad
A galette is a type of tart from France, made by folding pastry over a sweet or savoury filling. It's versatile, delicious, and no need to use a cake tin means no fussing over extra dishes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
125 g
Mixed mini Roma tomatoes
½ piece
Red onion
1 piece
Tomato
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
½ piece
Garlic
½ sachet(s)
Italian seasoning
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
¼ sachet(s)
Dried thyme
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Water for the sauce
½ teaspoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Slice the onion into half rings. Crush or mince the garlic. In a small bowl, mix together the cream cheese, garlic, Italian seasoning and water for the sauce. Season to taste with salt and pepper, then set aside.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Chop the tomato into rough chunks and halve the mini Roma tomatoes. Add both types of tomatoes to a bowl and season to taste with salt and pepper.
Transfer the puff pastry to a parchment-lined baking sheet. Use a fork to pierce holes across the surface of the pastry. Spread the cream cheese mixture over the pastry in an oval shape, leaving a 2 - 4cm border.
Use a sieve to drain any liquid released by the tomatoes. Add the tomatoes back to the bowl and mix in the honey. Spread the onion and three quarters of the tomatoes over the cream cheese. Sprinkle over the thyme and fold the edges of the pastry over the filling. Bake the galette in the oven for 10 minutes.
Take the galette out of the oven, crumble over the Greek-style cheese, then return to the oven and bake for another 10 -15 minutes. In the meantime, add the lettuce to the bowl with the remaining tomatoes. Drizzle over the extra virgin olive oil and balsamic vinegar, then season to taste with salt and pepper and toss to combine.
Serve the galette on plates and drizzle over the crema di balsamico. Serve the salad alongside and garnish with the pumpkin seeds.
