Tomato galette


  • 460g puff pastry - store bought / follow my recipe

  • One large red tomato - thinly sliced

  • Four small heirloom tomatoes of different colors - thinly sliced

  • 25g finely chopped onion

  • 3 cloves of garlic - minced

  • One sprig of thyme

  • 10g knob of butter

  • One egg for egg wash

  • Feta and basil leaves for garnishing



1. Roll out your puff pastry to 3mm thickness and into a 25cm square. The cut out a circle of 21cm, within that circle, lightly mark out a smaller circle of 19cm and using a fork, dock the smaller circle.

2 Wrap up your circle of puff pastry and put it in the freezer in the meantime.

3. In a small pot, put in your butter and begin to brown it. When the butter has turned a brown colour and smells nutty, quickly sauté your onions garlic and thyme until the onions are translucent. Switch off the heat.

4. Begin prepping your tomatoes by thinly slicing all of them.

5. Take your puff pastry out of the freezer, and egg wash the inner circle to prevent a soggy bottom.

6. Then place your larger tomatoes within this smaller circle in an overlapping concentric manner. Place your smaller heirloom tomatoes in your own way to add colour.

7. Take the outer part of your puff pastry circle that has not been covered in tomatoes, and fold them over your tomatoes. Egg wash the puff pastry that you have folded over.

8. Place in the freezer and pre - heat your oven to 220C.

9. When your oven has reached 220C, take out your puff pastry from the freezer and egg wash the folded over puff pastry again.

10. Bake for 40 minutes.

11. When your galette if fully baked, take it out and garish it with chopped feta and basil leaves. Season as desired.

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