Tomato and Goats' Cheese Galette with Spinach

A spectacular yet simple puff pastry tart topped with wilted spinach, spiraled tomatoes, herb-crusted goats' cheese, and dried thyme.

Baking Vegetarian Quick Pastry

Estimated Nutrition

Calories

364.2

kcal / serving

2185 kcal total

Carbs

22.5g

per serving

134.8 g total

Fat

26.4g

per serving

158.2 g total

Protein

9.8g

per serving

58.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

320

Puff Pastry

Pre-rolled, rolled 2cm thick

Dairy

piece

Egg

Yolk only, beaten

150

Goats Cheese

Soft log rolled in herbs

NutsSeeds

tsp

Dried

OilsFats

Drizzle

Vegetables

100

Spinach

Two large handfuls

piece

Tomato

Thinly sliced

Method

Bake the galette for 15 to 20 minutes and serve with rocket salad.

Drizzle with olive oil and sprinkle with dried thyme.

Slice the goats' cheese and layer it in a spiral on top of the tomatoes.

Preheat your oven to 190°C.

Cut a circle from the puff pastry using a side plate as a template and brush with egg yolk.

Cook the spinach in a pan for 2 to 3 minutes and dry thoroughly with kitchen roll.

Arrange the tomato slices in a crescent spiral over the spinach and season.

Spread the dried spinach evenly over the pastry circle.