Tomato & Feta Galette
[[ recipeID=recipe-8kd53z9yq, title=Tomato & Feta Galette ]]
Tomato & Feta Galette
Servings: 4
Keywords: Pie, Savoury, Tomato
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
Ingredients
- 375 g all-butter puff pastry
- 100 g feta cheese
- 450 g mixed tomatoes, sliced
- 2 tsp tomato puree
- 10 sun dried tomatoes
- springs of thyme, roughly chopped
- Maldon salt flakes
- Olive oil
- 3 tbs thick greek yoghurt
- Grated lemon zest of 1 small lemon
Instructions
- Preheat the oven to 200C / Gas mark 6
- Roll out the pastry into a rectangle roughly 20 x 30 cm and 3mm thick before cutting into 4. Transfer to a lined baking sheet, leaving space in between each rectangle and refrigerate for around 30 minutes.
- Meanwhile blitz the sun-dried tomatoes and tomato puree to a paste in a food processor/ blender.
- Remove the pastry from the fridge and, leaving a border of approx. 1cm, spread a thin layer of the paste over your rectangles.
- Crumble the feta and herbs over the paste and layer the tomatoes on top to cover the paste, overlapping in places. Sprinkle with a pinch of salt and drizzle with a little olive oil.
- Bake for around 15 minutes until golden on top.
- Remove from the oven and allow to cool slightly whilst you stir the lemon zest into the yoghurt with a good pinch of salt.
- Serve each tart with a cold dollop of the yoghurt