Tomato and feta galette

Name: Tomato and feta galette
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean

with whipped ricotta and basil pesto drizzle

Ready in around 30 mins

RECIPE FACT:

In Buñol, Spain, the La Tomatina festival is held each year, where participants engage in a massive tomato fight.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE GALETTE FILLING:
Cut the cherry tomatoes in half, or into quarters for larger tomatoes. Slice the red onions into ½ cm slices. Break an egg into a small bowl and whisk lightly with a fork.
2. TO PREPARE THE GALETTE:
Line an oven tray with baking paper. Gently unroll the puff pastry, discarding the paper it is rolled in and place on the oven tray. Prick the pastry with a fork, then smear the lemon pepper whipped ricotta onto the pastry leaving a 2 cm gap around the edges. Place the cherry tomatoes evenly over the whipped ricotta, gently pressing them into the filling. Sprinkle over the red onion and feta, then gently fold the pastry edges 2 cm up over the filling to enclose.
3. TO BAKE THE GALETTE:
Brush the pastry and galette filling with the egg then season with salt and pepper. Bake in the oven for 20-25 mins or until pastry is golden and risen.
TO SERVE:
Cut the tomato and feta galette into slices and place onto plates. Spoon over the basil pesto drizzle, top with a handful of mesclun and sprinkle over the toasted almonds. Serve extra mesclun on the side with a drizzle of olive oil.