This Roasted Tomato & Goat Cheese Galette is the perfect starter to kick off a meal without being too heavy. Serve warm or at room temp with a chilled glass of white wine or a spritz.
Ingredients (serves 4–6 as a starter):
- 1 sheet of shortcrust pastry (or homemade if you’re feeling fancy)
- 400g mixed cherry tomatoes (red, yellow, orange for colour)
- 150g soft goat cheese
- 2 tbsp crème fraîche or double cream
- 1 small garlic clove, finely grated
- 1 tsp thyme leaves (fresh)
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 egg (for egg wash)
- Sea salt and black pepper
- Fresh basil or rocket to serve
Method:
Step 1 – Roast the tomatoes by preheating the oven to 180°C. Toss the cherry tomatoes with olive oil, thyme, salt, pepper, and a splash of balsamic vinegar. Roast for about 20–25 minutes until they’re just starting to burst and caramelize. Let them cool slightly.
Step 2 – Make the goat cheese base. In a bowl, mix the goat cheese, crème fraîche, and grated garlic until creamy. Season lightly with salt and pepper.
Step 3 – Assemble the galette. Roll out your pastry on a lined baking tray. Spread the goat cheese mixture in the centre, leaving about 4–5cm border around the edges. Top with the roasted tomatoes, spreading them out but not piling too thickly. Gently fold the edges of the pastry over the filling, pleating as you go — it should look rustic, not perfect!
Step 4 – Brush the pastry with beaten egg. Bake for 30–35 minutes, until golden and crisp.
Step 5 – Let the galette cool slightly. Scatter with fresh basil or rocket leaves before serving.
