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Roasted Tomato Galette

A sliceable, shareable pastry treat, ready in just 30 minutes.

Cook’s tip: Any mini tomatoes or large tomato slices could be subbed in here, don’t be afraid to use what you have to hand.

Equipment needed: roasting tray

Serves: 6

Cook time: 30 minutes


  • 150g Milbona Garlic Whipped Soft Cheese
  • 75g mature cheddar, finely grated
  • 2 tbsp basil pesto
  • 1 egg yolk, lightly beaten
  • 1 x 375g sheet shortcrust pastry
  • 1 large tomato, sliced
  • 125g Oaklands Tawny Tomatowl Snack Tomatoes, halved
  • Rocket leaves, to serve
  • Sea salt and freshly ground black pepper


1. Preheat oven to 160°C/325°f/gas mark 3. ​Line a large baking tray with parchment paper.
2. Arrange the pastry on the tray. Spread the whipped cheese over the centre leaving a 2 inch border around the edge. Swirl through the pesto and scatter over 50g of the cheese.
3. Arrange the tomatoes onto the cheese. Season well. Fold the pastry edges in and over the tomatoes. Brush with the egg and sprinkle with the remaining 25g cheese, including onto the crust.
4. Place in the preheated oven for 20-25 minutes until risen and the crust has turned golden.
5. Serve with rocket leaves.

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