Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefTomato
Slow Roast Tomato Galette with Burrata & Basil
Crisp puff pastry galettes spread with a deep homemade tomato jam and roasted tomatoes, finished with torn burrata, basil and good olive oil. Rustic, summery and impressive.
Mark MoriartyFrom the series · Cook Like A Chef
60 min totalServes 2Medium
Slow Roast Tomato Galette with Burrata & Basil
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Method
1
Make the tomato jam: heat the olive oil over a low-medium heat and cook the garlic a few minutes until golden.
2
Add the onion and colour, then add the tomato paste, vinegar and sugar. Simmer, stirring, until thickened and reduced by half.
3
Add the chopped tomatoes and cook to a thick jam. Cool, then chill (keeps for weeks).
4
Preheat the oven to 200°C with a flat tray inside. Roll out the pastry and cut two circles using a small plate as a stencil. Place on parchment.
5
Prick the pastry, leaving a 2cm border. Spread with jam, top with halved tomatoes and basil, and egg-wash the border.
6
Slide onto the hot tray and bake 25 minutes at 200°C.
7
Top each galette with torn burrata and finish with sea salt, pepper, olive oil and basil.
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
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