Tomato, Basil and Feta Gallete

Tomato, Basil and Feta Gallete
Tomato, Basil and Feta Gallete Image
Photography of Tomato basil and feta galette, ceramic plate with Heinz Pizza Sauce, natural light, minimalist composition, kitchen worktop, solid white background, diagonal view --ar 4:5 --no plants --s 150 --v 6.0 --style raw
Heinz Pizza Sauce
Pizza Sauce
Tomato, Basil and Feta Gallete
Serves 4
  • 300g mixed heirloom tomatoes, Mixed colors and mixed sizes, cut into 1-2 cm slices
  • 1 tsp salt
  • 1 x 500g block of puff pastry
  • 3 garlic cloves, sliced
  • 200g feta, crumbled
  • 10 large basil leaves
  • ½ tsp chilli flakes
  • Lemon, zested
  • 1 egg, beaten
To serve:
  • 2 tbsp balsamic vinegar glaze
  • Basil leaves
1. Toss tomatoes with salt, drain on a rack for 1 hour, then pat dry with a paper towel.
2. Preheat oven to 200°C /190°C Fan/ gas mark 5, placing a baking sheet inside to heat.
3. Let pastry soften for 5 minutes, then roll it out on parchment paper.
4. Spread Heinz pizza sauce on the pastry base, sprinkle half the feta and basil leaves, layer tomatoes, garlic, chilli flakes, and lemon zest. Season with black pepper.
5. Fold pastry edges over the tomatoes, brush with beaten egg.
6. Using parchment, carefully transfer the galette to the hot baking sheet and bake for 30-35 minutes until golden brown.
7. To serve, drizzle with balsamic glaze and top with basil leaves.
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