Tomato galette with cashew nut pesto

Daily news | Recipe


My all time favorite - Puff pastry.
This is such a delicious and easy tart to make.  You can choose your own toppings, but these sweet tomatoes with the salty feta cheese and crispy pastry is a winner in my books.
The cashew nut pesto is creamy and adds a lovely touch to the tart.
This can be served with a starter or add a green salad and serve it for lunch.

 

TOMATO GALETTE WITH CASHEW NUT PESTO
8 small portions or 4 larger

INGREDIENTS:

15ml       Olive oil

1 ½ cups  Cherry tomatoes cut in halves

15ml       Brown sugar

15ml       Balsamic vinegar

5ml          Dried thyme or a sprig of fresh thyme

Salt and pepper for seasoning

100g       Feta cheese

30ml       Cashew nut pesto for the garnish mixed in 30ml olive oil to create a sauce.

1 Packet Puff pastry, completely defrosted

Flour for dusting

Milk

For the cashew nut pesto:
240g        Raw unsalted cashew nuts, soaked for 4 hours

50g          Fresh basil

60ml       Extra virgin olive oil

100g        Parmesan cheese

TT            Salt and pepper

METHOD:

  1. Preheat the oven to 190°C
  2. Slice the tomatoes in half then mix them in the bowl with the olive oil, balsamic vinegar, brown sugar, salt and pepper. Transfer to a pan and cook for 5 minutes on high heat until the skins blister and brown.  Set aside for use later.
  3. Prepare the puff pastry by laying it onto a floured surface. Roll the pastry, but keep the shape intact.  Take care not to roll the pastry too thin otherwise the tart will be dry.  Transfer to a baking sheet that has been sprayed with baking spray to avoid the tart from sticking.  Fold The edges of the tart and press with a fork then brush with milk for browning.
  4. Crumble the feta cheese onto the puff pastry, using a slotted spoon, lift the tomatoes and scatter them onto the tart.
  5. Bake for 20 – 25 minutes. Check the tart and bake for longer if needed.
  6. In the meantime, make the cashew nut pesto by adding the soaked cashew nuts, basil, olive oil, salt and pepper to a food processor. Blend until smooth.  Add more olive oil if needed.
  7. Remove tart and drizzle with the pesto sauce.