Recipes

Sarah's Cherry Tomato, Spring Onion, Bacon and Cream Cheese Gallete

Sarah's Cherry Tomato, Spring Onion, Bacon and Cream Cheese Gallete

     

Ingredients:

1 punnet cherry tomatoes
1 bunch spring onions
15 rashers of bacon
200g cream cheese
Oil

Method:

Preheat oven to 220 degrees Celsius.

Place rashers of bacon in the oven and cook until almost crispy.Remove from oven, cut into bit sized pieces and set aside.

Place cherry tomatoes in a non-stick roasting dish and cook in the oven for 5-10 minutes.Remove tomatoes and set aside to cool.

Cut spring onions into 5-8 cm lengths.Fry spring onions in a lightly oiled hot frying pan over a high heat until they are coloured and partly cooked.Set aside to cool.

Roll out pastry and cut squares (approximately 15cm across).Arrange 2/3 of the prepared tomatoes, bacon, and spring onions in the centre of the pastry and dollop with cream cheese.Gather the pastry around the outside into the middle to form a ‘free-form-tart’.Brush with egg wash and bake in the oven for approximately 15 minutes, or until pastry is puffed up and golden.Remove from oven and top up gallete with remaining filling ingredients.

Rough Puff Pastry

Ingredients:

250g Butter (cold and cut into small cubes)
250g Flour
½ C iced water
1 t vinegar

Method:

Place butter and flour into food processor.Pulse until large lumps are just gone (less than 30 seconds).Add vinegar to water and pour into food processor.Pulse until the pastry starts to come together.Tip the pastry into a large snap lock bag and place in the fridge for 15-20 minutes at this point it may still look really crumbly, but that’s okay.Once rested, take the bag from the fridge and empty onto a lightly floured bench.Knead the pastry until it comes together and give the pastry four ‘turns’ before returning to the fridge to rest for 30 minutes.After this second rest you can roll pastry out to desired thickness.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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