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Pesto and Tomato Galette

Our newest recipe is for this super simple tomato galette, made with a base layer of nutty pesto. It uses store-bought puff pastry (a real timesaver in the kitchen), and only a couple ingredients. Serve it with a simple salad for an easy dinner, or whip it when you're entertaining. There's something about a galette that always feel sort of special. so it's perfect for an occasion.



WHAT YOU'LL NEED

• 1 sheet frozen puff pastry, thawed • 1/4 cup pesto, drained if quite oily

• 1/2 cup crumbled goat cheese

• 1 pint cherry tomatoes (or small tomatoes on the vine) • Pinch each salt and freshly ground pepper

• 1 egg, beaten

• Fresh basil leaves, to garnish 



Lay out puff pastry onto parchment paper-lined rimmed baking sheet; cut out one 9.5 inch circle. Reserve remaining puff pastry for another use.


Spread pesto over puff pastry circle, leaving 1 inch border. Arrange tomatoes over pesto; sprinkle with goat cheese, salt and pepper. Using pastry brush, brush uncovered side of puff pastry with beaten egg. Fold edges of pastry around filling. Brush folded pastry with remaining egg.



Bake in 400°F oven until puff pastry is golden and tomatoes have softened, about 25 minutes.  Garnish with basil leaves

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