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Ingredients
Makes 2
For the tomato jam:
- 1 tbsp olive oil
- 4 garlic cloves, sliced
- 1 onion, diced
- 1 tbsp tomato paste
- 100ml white wine vinegar
- 50g caster sugar
- 2 large tomatoes, finely diced
- 400g tin of chopped tomatoes
To assemble
- Plain flour, for dusting
- 1 pack pre-rolled puff pastry
- Handful fresh basil leaves, plus extra for garnish
- 8 small tomatoes or large cherry tomatoes
- 1 egg, lightly beaten for egg wash
- 1 ball of burrata
- Sea salt and black pepper
- ½ tbsp olive oil
Method
- Start by making the tomato jam. Put the olive oil in a pan over a low-medium heat. Add the garlic and cook for a few minutes until golden brown.
- Add the onion and cook for a few minutes to colour, then add the tomato paste, vinegar and sugar. Simmer, while stirring regularly, until thickened with the liquid reduced by half.
- Once reduced, add the chopped tomatoes and cook, stirring occasionally, until it is a thick, jam-like texture. Allow to cool, then chill in the fridge (can keep in the fridge for weeks).
- Preheat the oven to 200c and place a flat oven tray in the oven to heat. Lightly dust a work surface with some flour and roll out the puff pastry. Use an upside-down small round plate to use as a stencil to cut out two circles of pastry. Then place them onto a sheet of parchment paper
- Use a fork to prick holes in the pastry, just leaving a gap without any holes of around 2cm all around the edge. Spoon on some jam and smear it just over where you have pricked the pastry with the fork.
- Slice the tomatoes in half across the middle and place them face side up on the jam, then add some basil leaves. Brush the uncovered edge of the pastry lightly with some egg wash.
- Lift the parchment carefully onto the heated oven tray and place the tray in the oven. Cook for 25 minutes at 200c.
- Remove from the oven and place the galettes on a serving plate. Strain the burrata, then tear it in half and place a half on each galette. Finish with some sea salt, black pepper, olive oil and fresh basil leaves.
