Mini Cherry Tomato and Goats Cheese Galettes with Buttermilk Pastry

April 25, 2014

Servings: 4

Time to Prep: 30 min

Time to Cook: 35min

INGREDIENTS

For the Pastry:

• 1 1/4 cups plain flour

• 1 stick unsalted butter, chilled and cut into cubes

• 1/4 tsp. 41 Olive Himalayan Salt

• 1/3 cup buttermilk

• 1 tsp. lemon juice

• 1 tsp. 41 Olive Red Apple Vinegar

• 1 tsp. cold water

• 1 egg yolk, beaten

For the Filling:

• 2 cups cherry tomatoes cut into halves

• 4 generous slices goat cheese

• A handful fresh thyme

• 2 tsp. 41 Olive Extra Virgin Olive Oil

• 41 Olive Himalayan salt and pepper - to taste

DIRECTIONS

For the Pastry:

- In a food processor (or with your fingertips) pulse (or rub) together the flour, salt and butter until the mixture resembles breadcrumbs.

- Add the buttermilk, lemon juice, vinegar and water and pulse until the mixture comes together.

- Turn the pastry mixture out onto a lightly floured surface and knead lightly, then roll into a ball. Wrap in cling film and chill for 1/2 an hour.

To assemble:

- Preheat the oven to 400F and lightly grease a large baking sheet.

- Divide the chilled pastry into 4 equal portions and roll each one into a ball. Roll each ball out on a lightly floured surface until about 6" wide.

- Top with the cherry tomatoes (leaving about an inch gap around the edge) and scatter over the thyme. Add a slab of goat’s cheese to the middle of each galette, and then drizzle each with 1/2 tsp olive oil and season with salt and pepper.

- Gently fold in the corners of each galette and brush the pastry edges with the beaten egg yolk.

- Bake for 35 minutes, or until the pastry has cooked all the way through and the goats cheese has melted.

Recipe by Blueberry Kitchen

Mini Cherry Tomato and Goats Cheese Galettes with Buttermilk Pastry

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