Spring Tomato Galette
This recipe was brought to you by Lake Deborah Salt
Serves 4-6
Ingredients
500g heirloom tomatoes, thinly sliced
100g goat cheese
2 tbsp extra virgin olive oil
1 sheet shortcrust pastry
1 egg, beaten (for egg wash)
2 tbsp freshly grated Parmesan cheese
Lake Deborah Pure Lake Salt, to taste
Ground black pepper, to taste
Lemon zest, for garnish
Fresh basil leaves, for garnish
Method
Lightly salt both sides of the tomato slices with a pinch of Lake Deborah Pure Lake Salt. Place them on a paper towel-lined tray and let them sit for 10 minutes to release excess moisture.
Preheat the oven to 200°C. In a small bowl, mix the goat cheese with olive oil, a pinch of Lake Deborah Salt and pepper until smooth.
Roll out the pastry on a baking tray lined with parchment paper. Spread the goat cheese mixture evenly across the base, leaving a 5cm border around the edges. Arrange the tomato slices over the cheese. Gently fold the pastry edges over the tomatoes, pleating as you go. Brush the folded dough with the egg wash.
Sprinkle the grated Parmesan over the tomatoes and pastry. Bake the galette for 45-55 minutes or until the pastry is golden and the tomatoes are caramelized.
Let the galette cool on the tray for 15 minutes. Garnish with lemon zest, fresh basil leaves, and a drizzle of olive oil before serving.
