Here is my recipe for the Cherry Tomato and Feta Galette, I have been seeing lots of Galette photo’s online, some sweet, some savoury and they inspired me to have a go……plus we are still on the case of using up all of the tomatoes that are growing 😉
500g Cherry/Baby Plum Tomatoes….if you can get hold of different coloured tomatoes it makes it look so pretty.
1 tbsp Olive Oil
2 Cloves Garlic grated
1 tsp Brown Sugar
1-2 tbsp Tomato Paste check out my recipe; https://lululemonandlace.com/recipes/organic-tomato-paste/
80g Mozzerella Cheese
60g Feta Cheese
Handful Fresh Basil
A Couple of Thyme sprigs
1 Pack Phyllo (Filo) Pastry
Heat oven to 190 degree’s.
In a frying pan heat the oil. Half the tomatoes and place cut side down into pan (you may need to do this in batches) Cook without turning until the under side is caramelised and browned. You can shake the pan every so often if its sticking.
Sprinkle in the sugar and then stir until it’s all dissolved. Set this aside and let it cool.
Melt your butter and add in the garlic, set aside.
Get a large baking tray and line with grease proof paper.
Make your pastry square by trimming down one edge of the lot in one go….I didn’t do this at first and I ended up chopping off the edges of mine later was a little messy.
Make sure you keep the phyllo moist as it dries out quickly, have a damp cloth nearby or muslin and cover it when needed.
Now the layering…..place a piece of the pastry down and brush over with the melted butter (you don’t have to be perfect just enough to stick the next piece)
The place another piece on top but turned on an angle slightly…the idea is to create a circle.
It does not need to be perfect, brush with butter in each layer…
Next take the tomato paste and spread in a circle in the centre, you do not need to be exact with measurements but I used 1 1/2 tbsp ……
Next rip the mozzarella up and place evenly over the circle, and break up a few leaves of basil.
Now pile on your caramelised tomatoes, trying to get a good mix of colours in the centre of the circle.
Tuck in a few more basil leaves.
Now get the feta and place chunks evenly over the top, season with a pinch only of salt, and lots of black pepper. Place the Sprigs of Thyme nicely in the centre I also popped on a basil flower as it looked pretty 🙂
Brush the outer edges of the pastry with butter then carefully start to fold up the edges, a side at time, brushing the folded edge with butter before the next fold to stick it.
Give the outer pastry a good brush with butter.
Place in the oven and cook for 25-30 minutes or until the pastry is crisp with good colour.
Drizzle a little Extra Virgin Olive oil in the centre of the galette before serving.
Eat this warm or cold, just slice it up and serve ………it was yummy!!
❤ ❤ ❤
I re-made this recipe with a slightly different filling check it out below 🙂
Same ingredients as before, but with added roasted yellow baby peppers and black olives. This time I used Feta cheese only, no mozzarella. I also cut the phyllo into squares as I had suggested in my previous recipe and it worked so much better.
Take a look at my photos….