Tomato Galette with Prosciutto & Chilli Basil Salt

Tomato Galette with Prosciutto & Chilli Basil Salt

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 12, 2020.
Order Now
Order Now

Ingredients

Galette

  • 1/2 pack tomatoes, thinly sliced
  • 1 tsp chilli basil salt
  • 1 pack puff pastry
  • 1 pack tomato pesto

Salad

  • 3/4 pack petal lettuce mix
  • 1/2 telegraph cucumber, peeled into ribbons

To Serve

  • 1 pack loin prosciutto
  • 1 bunch basil, leaves picked

Steps

  1. Preheat oven to 220°C. Prep tomatoes. Sprinkle tomatoes with chilli basil salt and leave to marinate for about 5 minutes.
  2. Prep & cook galette. Place pastry on a lined oven tray. Prick with a fork and evenly spread tomato pesto over pastry, leaving a 2cm border.
  3. Arrange tomatoes in a single layer on pastry, keeping border free. Fold border of pastry up and over tomatoes to close edges. Continue doing this all the way around the pastry.
  4. Bake galette in oven for 20-25 minutes, until puffed and golden. Remove from oven and cool for 2-3 minutes before slicing into wedges.
  5. Prep salad. Just before serving, toss petal lettuce mix with cucumber and a drizzle of olive oil and balsamic vinegar.
  6. Serve galette topped with prosciutto. Sprinkle over basil and drizzle with olive oil. Serve salad on the side.

Nutritional Information

Energy 2155 kj
515 kcal
Protein 15.8g
Carbohydrate 34.9g
Fat 34.0g