Featured Recipe
Heirloom Tomato Galette with Red Wine Glaze
Prepared with frozen puff pastry, this tomato galette with herbed goat cheese is finished with a red wine and honey glaze for a stunning, flavourful tart that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4 - 6
Ingredients:
4 medium assorted heirloom tomatoes, cut into 1/4-inch (0.5 cm) slices
4 tsp (20 mL) olive oil
4 tsp (20 mL) finely chopped fresh rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
2 sheets frozen puff pastry, thawed according to package directions
6 oz (175 g) herbed goat cheese, softened
3/4 cup (175 mL) High Road Cellars – Cabernet Merlot 0g sugar
3 tbsp (45 mL) liquid honey
1/4 cup (60 mL) torn fresh basil
Pinch flaked sea salt
Directions
- Preheat oven to 425°F (220°C).
- In medium bowl, gently toss tomato slices with oil, rosemary, salt and pepper.
- Arrange each puff pastry sheet on two parchment paper-lined baking sheets. Trim corners to round slightly (reserving trimmings for another use). Divide goat cheese between pastry sheets and spread to edges, leaving 1-inch (2.5 cm) border. Arrange tomato slices on top in decorative pattern, slightly overlapping if needed.
- Fold edges of pastry toward the centre, overlapping over tomato mixture, to create a pleated border.
- Bake in preheated oven, rotating and alternating trays half-way through baking, for 25 to 30 minutes or until juices bubble and pastry is golden brown.
- Meanwhile, in small saucepan, bring wine and honey to a boil. Cook, stirring frequently, for 12 to 15 minutes or until thick, syrupy, and about the consistency of maple syrup. Let cool for 10 minutes.
- Drizzle wine glaze evenly over each galette. Let cool for 10 to 15 minutes. Serve galette warm or at room temperature. Garnish with basil and flaked sea salt, and slice into wedges to serve.
Tip: Substitute puff pastry with refrigerator rolled pie crust if desired.
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