Tuesday, September 10, 2013

Herbed Tomato and Mushroom Galette

As mentioned in my previous post, our tomato bushes are full of red and juicy tomatoes. That said, I am busy in the kitchen using all types of tomatoes in my recipes. The most productive of all is the cherry tomato bush - the bite-size fruits are so delicious as is so I always use them in salads. 

For this particular recipe, I paired the cherry tomatoes with  mushrooms and some herbs picked from my own herb pots and baked it. As expected, the roasting of  herbed tomatoes intensified its flavors, making it sweeter and savory at the same time.


Herbed Tomato and Mushroom Galette

15 pieces cherry tomatoes cut in half
1 tbsp olive oil
 2 sprigs of rosemary, finely shopped
3 sprigs of oregano, finely chopped
1/4 cup basil leaves, chopped
Salt and pepper
1 sheet completely thawed (but still cold) butter puff pastry (I used to make this from scratch but I find the President's Choice butter puff pastry from grocery store as tasty and flaky as home made)
1 1/2 tbsp tomato paste
10 white mushrooms thinly sliced
1 medium red onion, sliced
1 small egg, lightly beaten

Preheat oven to 400 degrees Fahrenheit
In a small bowl, toss cherry tomatoes, olive oil, rosemary, oregano and basil. Season with salt and pepper. Marinate for 20 minutes.
Unroll butter puff pastry and parchment paper (found in the package) on a baking sheet
In the center of the puff pastry, spread tomato paste in a circle motion leaving a 2 inch boarder all the way around
Add sliced mushrooms and onions on top of tomato paste
Add tomato and herb mixture on top of mushrooms and onions 
Pull pastry boarder up and over other edge of tomatoes and mushrooms, leaving the vegetables bare at center. Pleat pastry as you pull it up.
Using a pastry brush, brush pastry with lightly beaten egg
Bake in center of oven for 40-45 minutes or until  pastry is golden
Let stand for 5 minutes before slicing in wedges
Sprinkle with chopped basil leaves before serving.

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