Baked tomato galette with goat's cheese, tapenade and pumpkin seeds
by Andy Waters

Ingredients

Store Cupboard

  • 4 puff pastry rounds, 4x6 inches, 1/2 inch thick
  • 4 sun-dried tomatoes
  • sea salt
  • cracked black pepper
  • 20g of pumpkin seeds

Oils & Vinegars

  • 6 dollops of olive tapenade
  • olive oil
  • balsamic vinegar

Fruit & Vegetables

  • 8 tomatoes

Cheese

  • 300g of goat's cheese

Dairy

  • 100ml of double cream

Salad & Fresh Herbs

  • 2 tsp basil, chopped
  • 20g of chives, chopped
  • 20g of parsley, chopped
  • 20g of basil, chopped
  • 20g of chervil, chopped