Brie And Pesto Galette

One large tart
by Tenina Holder

Quick midweek dinner, great brunch option or just nice lunch with a fresh salad and crusty bread. As usual, I bake, I photograph, I blog! From my home to yours, feel free to adapt this with any toppings of choice, throw in a different pesto, use walnuts, almonds, or seeds instead of pine nuts...differing cheeses, replace potato with pumpkin or kumara; the list goes on. Let this be conduit to many, many tarts slash galettes, in a good way! Not my finest hour, but in a week of crazy...I kept in touch. Maybe you can do the same?

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Need

  • 2 - 3 sheets of commercial puff pastry (or make your own)
  • 1 Batch pesto Hey Pesto!
  • 3 - 4 large ruby lou potatoes, thinly sliced
  • 200 g french triple cream brie, sliced
  • 1 Punnet grape tomatoes, halved

Do

1  

Preheat oven to 200°C.

2  

Line a large rectangular baking tray with puff pastry, overlapping all edges with at least 8cm of pastry.

3  

Make pesto and spread across pastry.

4  

Place potatoes in microwave and using steaming function, cook for 3-5 minutes in batches if necessary until starting to become translucent. Cool slightly before arranging on pesto in an even, slightly overlapping pattern.

5  

Place brie at intervals on top of potato layer. Bake for 20 minutes until golden. Place tomatoes on top and bake a further 10 minutes until tomatoes are softened.

More

Cut and serve hot with rocket on top.

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