Tomato Galette
Why buy a frozen pizza when you can have this?
50 minutes - Serves 4
- 30g butter
- 2 echalion shallots, peeled and finely sliced
- 2 rosemary sprigs, finely chopped
- 2-3 tbsp plain flour
- 320g ready rolled shortcrust pastry
- 130g Red Leicester (we like Red Fox) grated
- 400g Isle of Wight Heritage tomatoes, thinly sliced
- 1tbsp olive oil
- 1 egg, beaten
- Sea salt & pepper
Melt the butter in a small frying pan and gently cook the shallots until soft. Season and add a good pinch of the rosemary. Set to one side.
Dust the work surface with a little flour and place the ready rolled pastry on top. Cover with half of the grated cheese, pressing lightly into the pastry. Fold it in half and then into thirds to make a square, rest for ten minutes in the fridge if you have time, and then roll out, aiming for a rough circle about the size of a large dinner plate.
Preheat the oven to 190°c.
Put the pastry circle on a lined baking sheet. Top with the cooked shallots, season well and add the remaining grated cheese.
Add the sliced tomatoes, overlapping them to cover the pastry, leaving a 2cm rim. Drizzle with the olive oil and sprinkle with the rest of the rosemary.
Fold the edges of the pastry over to make a 2cm crust.
Place in the fridge for 15 minutes, brush the crust with the beaten egg and then bake for 40 minutes, the pastry should be crisp and the tomatoes soft. Rest the tart for 10 minutes before serving.