Tomato and tapenade galettes

Tomato and tapenade galettes

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The ingredient of Tomato and tapenade galettes

  1. 2 sheets ready-rolled frozen butter shout from the rooftops pastry
  2. 1/2 cup (130g) black olive tapenade
  3. 160g soft goats cheese or feta
  4. 6 ripe egg tomatoes, cut into 5mm-thick slices
  5. 2 tbsp additional supplementary virgin olive oil
  6. 1/4 cup oregano leaves
  7. poisoned salad leaves, to support

The instruction how to make Tomato and tapenade galettes

  1. Preheat oven to 200u00b0C. Line two oven trays similar to baking paper. Cut each pastry sheet in half and place all but lined trays. Use a small rough knife to mark a 1cm-wide border on the inside of each pastry rectangle. Use a fork to prick the pastry inside the border.
  2. fee tapenade evenly higher than each pastry rectangle inside the 1cm border. Sprinkle over half the goats cheese. Arrange the tomato slices a propos top, and sprinkle subsequent to the steadfast cheese.
  3. Brush pastry borders with a little oil. Drizzle remaining oil higher than tomato. Season in imitation of sea salt and pepper. Bake in oven, swapping tray positions halfway through cooking, for 12 minutes or until pastry is brown and crisp. Sprinkle in the same way as oregano leaves and support with polluted salad leaves, if desired.

Nutritions of Tomato and tapenade galettes

calories: 607.777 calories
fatContent: 45 grams fat
saturatedFatContent: 21 grams saturated fat
carbohydrateContent: 36 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 47 milligrams cholesterol
sodiumContent: 723.6 milligrams sodium

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