Tomato galette

  • 4 puff pastry rounds, 4×6 inches, 1/2 inch thick
  • 4 sun-dried tomatoes
  • 6 dollops of olive tapenade
  • 8 tomatoes
  • olive oil
  • sea salt
  • cracked black pepper

Goat’s cheese mixture

  • 300g of goat’s cheese
  • 100ml of double cream
  • 2 tsp of basil, chopped

To plate

  • 20g of pumpkin seeds
  • 20g of chives, chopped
  • 20g of parsley, chopped
  • 20g of basil, chopped
  • 20g of chervil, chopped
  • balsamic vinegar
  1. Preheat the oven to 180°C/gas mark 4
  2. Warm the goat’s cheese and cream in a pan and mix until well combined. Remove from the heat, add the chopped basil and set aside
  3. Place the puff pastry rounds on a baking sheet and into the oven. Place another baking sheet on top to ensure the pastry won’t rise. Bake for 15 minutes, remove from the oven and leave to cool
  4. Spread the olive tapenade onto the pastry rounds and top with sun-dried tomatoes. Spoon a small amount of the goat’s cheese mixture into the centre. Arrange the sliced tomatoes on top
  5. Drizzle with olive oil, sea salt and ground pepper. Bake in the oven for 5-8 minutes
  6. Toast the pumpkin seeds in a pan
  7. To serve, sprinkle the pumpkin seeds on top of the tart along with the fresh herbs and balsamic vinegar. Serve immediately
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Helmut's passion for cooking began as a child spending time in the kitchen, helping his mother with baking and cooking. This led to an apprenticeship at a hotel & restaurant in Germany. After working as a Chef in Germany, some funky and some serious hotels in Switzerland, a short stint in Republic of Maldives, Helmut then moved to Canada. Helmut went on to establish numerous hotels and restaurants in Canada, before moving to his current home in London. Helmut currently works for Woody’s Pub Company, an independent establishment located in West London. Helmut is passionate about food and lives by the philosophy....... We do it because we love it. We love food ... almost as much as we love wine!