tomato galette

Paul West

Tomato Galette

Recipe serves 6


4 red onions, skin on, halved from roots to stalk
Olive oil, for roasting
Salt and pepper
2 sheets of frozen puff pastry, thawed
A mixture of half a dozen or so ripe tomatoes, cut into different shapes
Small bunch of thyme, leaves picked
Extra-virgin olive oil

Preheat your oven to 200°C. Line a large, flat oven tray with baking paper.

Place the onions skin-side down on a baking tray. Splash a little olive oil over them, season liberally with salt and pepper, then slide the tray into the oven and bake for 25–30 minutes, or until tender.

Put the sheets of pastry on the lined oven tray so they snugly fit within its rectangular shape, trimming as needed. Lay another sheet of baking paper on top of the pastry and then place another oven tray the same size as the first one on top of that. Weigh both trays down with a couple of ovenproof pots and pop it in the oven along with the onions. Bake for around 20 minutes or until the pastry is golden and cooked all over.

Remove the cooked pastry and onions from the oven and take the top oven tray off the pastry.

Scoop out the soft onion flesh and scatter it evenly over the pastry, all the way to the edges. Lay the tomatoes on top of the onion. Sprinkle over the thyme leaves and season well with salt and pepper.

Turn the oven up to 220°C and place the galette back in the oven. Cook for around 10 minutes or until the tomatoes have softened and coloured a little around the edges. Remove from the oven, drizzle over a little extra-virgin olive oil, cut up into slices and serve straight away with a fresh green salad.

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