Last week I made a rather excellent Goats Cheese, Caramelised Onion and Quince Galette. It was utterly delicious and incredibly easy, so spurred on my my previous success I decided to make another. Behold my Feta, Red Pesto & Tomato Galette.
This was very much a spur of the moment, what do I have in the fridge that I can use kind of deal. I had some nice looking cherry tomatoes, some feta which needed using up and some red pesto. The rest, as they say is history. Rather delicious history.
As with my Goats Cheese, Caramelised Onion and Quince Galette, this Feta, Red Pesto & Tomato Galette is ridiculously easy. You could even buy some ready made pastry if you don’t fancy making your own, though making your own takes minutes and is very simple and satisfying. Follow my easy recipe for a lovely simple supper.
- For the shortcrust pastry –
- 100g butter
- 225g plain flour
- 1 teaspoon of thyme leaves – I used fresh but dry would be fine
- tepid water
- pinch of salt
- For the filling –
- 150g of feta cheese
- 50g of cheddar cheese, grated
- 1 tablespoon of red pesto
- Handful of cherry tomatoes
- Dab of butter
- Salt & pepper
- 1 egg
- 1. Make your pastry. Rub the butter and flour together in a bowl until they are like breadcrumbs. Add your thyme and salt and combine. Gradually add the tepid water a couple of spoons at a time into your bowl until you have a ball of dough that isn’t too sticky and wet or too dry. Wrap in clingfilm and put in the fridge to rest for half an hour or so.
- 2. Roll out your dough until it’s about the thickness of a pound coin and roughly the shape of a circle approximately 30cm in diameter. Place on baking paper on a baking tray.
- 3. Crumble your feta cheese and cheddar and place it in the middle of the pastry, leave an edge around the sides of about 6 or 7cms so you can fold the pastry up to make the classic galette shape later.
- 4. Top the cheese with a tablespoon of pesto and halve your cherry tomatoes and arrange them artistcally on top.
- 5. Take a pastry brush and brush beaten egg around the visible edge of your galette. Now take a look at my picture of the finished galette. You will need to bring the sides of your galette over the sides and covering the top, leaving the middle of the galette open. Fold the sides in sections, working anti-clockwise so they roughly overlap. Gently press the folds together. It is meant to look rustic.
- 6. Brush with the beaten egg and dot the quince slices on the top with some butter.
- 7. Bake in a pre-heated oven 200°c for 45-50 minutes until golden brown.
- 8. Once baked, remove from the oven and leave to rest for 10 minutes, and then serve.
- This serves 6 for lunch, or 4 hungry people. I served my galette with new potatoes and salad.
I loved the saltiness of the feta, if you were so inclined you could throw in a handful of olives too. This Feta, Red Pesto & Tomato Galette would be perfect for a weekend lunch with a leafy salad. It’s so tasty even carnivores wouldn’t complain!