Brie And Pesto Galette
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! Totally delish. That pastry though!
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- 1 Batch Iced Puff Pastry ready to roll Recipe
- 1/2 Batch Hey Pesto Recipe
- 3 large ruby lou potatoes, thinly sliced
- 2 Pinches Pink Salt Flakes BUY
- 200 Grams french triple cream brie, sliced
- 1 Punnet grape tomatoes, halved
- greens of choice for serving
Preheat oven to 200°C.
Line a large round baking tray with puff pastry, overlapping all edges with at least 5cm of pastry.
Make the pesto and spread 1/2 of the batch, thinly across pastry.
Place sliced potatoes on top of the pesto and sprinkle with salt.
Place brie at intervals on top of potato layer. Bake for 20 minutes until golden. Place tomatoes on top and bake a further 10-15 minutes until tomatoes are softened.
Serve with greens.
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