Tomato and Cheese Galettes

    55 min

    These rustic pies are simple to make and taste fab. Shortcrust pastry circles are spread with mustard, then topped with Comte cheese and tomatoes.

    1 person made this

    Serves: 6 

    • 1kg tomatoes, thinly sliced
    • 2 large onions, chopped
    • 2 tablespoons olive oil
    • 200g Comte or Gruyere cheese
    • 1 (450g) box ready-rolled shortcrust pastry sheets
    • 6 tablespoons Dijon mustard
    • salt and pepper to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 230 C / Gas 8. Line a baking tray with baking parchment.
    2. Heat the olive oil in a frying pan over medium heat.
    3. Cook onions and tomatoes. Season with salt and pepper.
    4. Remove from heat and transfer to a strainer, let the liquid drip into a bowl.
    5. Cut six small circles out of the shortcrust pastry sheets. Transfer to the prepared baking tray.
    6. Spread 1 tablespoon mustard on each circle.
    7. Using a vegetable peeler, shave the Comte cheese. Add the shaved cheese to the pastry circles and top with tomatoes and onions.
    8. Bake for 25 minutes. Serve warm with a green salad.


    You can fold over the edges of the pastry to make rustic looking tarts, if desired.

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