Tomato and Feta Galette with Puff Pastry Recipe Veggie tart

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In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder. Line a baking tray with parchment paper and lay your puff pastry. Spread 2 tbsp panko or breadcrumbs, leaving about 4cm/1½ in. of the border uncovered. Sprinkle the Parmesan/mustard/thyme evenly mix on top. Starting at the centre, place the tomato slices in circles.

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Place flour and salt in the bowl of a food processor. Pulse to combine. Add the butter into the processor and pulse 8-10 times until butter resembles small clumps. Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.

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Step 2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together.

Tomato and Feta Galette with Puff Pastry Recipe Puff pastry dough

Preheat oven to 375°F. Roll out dough in a 9" circle on a piece of parchment paper and transfer parchment and dough to a round baking sheet. Prepare cheese filling by combining all 3 kinds of cheese into a bowl. Add chopped herbs and blend well. Tear the prosciutto into bite-sized pieces.

Easy Tomato Galette (made with puff pastry) Recipe Appetizer

Preheat the oven to 200°C/400°F. Thinly slice the tomatoes then lay flat on a chopping board. Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels.

Easy vegetarian puff pastry tomato tarts with feta and ricotta

Prick the Puff Pastry all over with a fork. Add 1/2 Cup of Blue Crab Spread (or see other options above), leaving a 1 1/2 inch border around the edges of the circle. Spread evenly with a silicone spatula. Spread 1 cup sauteed baby Bella mushrooms and 1/2 cup caramelized yellow onion evenly.

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Instructions. Preheat oven to 425 degrees F. Place the pie dough on a parchment-lined baking sheet. Brush with pesto, leaving a 1-inch border around the edge. Top with provolone slices and tomato slices. Fold edge of dough over the tomatoes, pleating as needed. The dough will only cover about ½-inch of the tomatoes.

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Preheat oven to 400°F. Meanwhile, slice the tomatoes and lay them on two layers of paper towels to drain. Take another paper towel or two and gently press the tops of the tomato slices. Sprinkle the cornmeal on the counter or right on parchment paper to make it easier to transfer to the baking sheet.

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Using a stand mixer fitted with the scraping paddle attachment, briefly whisk the flour, salt, and sugar together in a bowl until well combined. Add the cool but softened butter and sour cream (and parmesan if using) to the flour mixture and mix for about 20 - 30 seconds until the dough starts coming together.

EasyTomatoGalettewithPuffPastry Vindulge

Preheat the oven to 120 degrees Celsius. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away. Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil.

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Preheat oven to 400 degrees. Stack 4 large sheets of paper towel together. Core tomatoes, then slice ¼-inch thick. Place tomatoes in a single layer on paper towels. Sprinkle tomatoes with salt and pepper, then set aside for at least 15 minutes. In a small bowl, mix together cream cheese, pesto, and lemon zest.

Fresh Tomato Ricotta Tart in Puff Pastry Community Blogs

How To Make Tomato Galette. Preheat your oven to 400°F. In a bowl, combine grated Parmesan, bread crumbs, salt, pepper, and thyme. Line a baking sheet with parchment paper and layer on the puff pastry. Sprinkle the cheese mixture evenly on top leaving about an inch and a half of the edge uncovered.

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Layer the mozzarella cheese and tomatoes. Finally, place the tomato galette (still on the parchment paper) onto a pizza stone in the center of your grill (set to 400 degrees). *Going any higher than 400 will cause the puff pastry to burn while the tomatoes roast. Cook for 10 - 12 minutes. Using a pizza peel, peek under the pastry to see if.

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Preheat oven to 400 degrees F. Place a sheet of parchment paper on a cookie sheet. Dust the parchment paper with flour. Unroll pie dough onto parchment paper. Sprinkle tomato slices with salt & pepper. Let sit for 5 minutes. Drain excess moisture by resting tomato slices on paper towels for about 5 minutes.

Rustic Peach Galette Recipe Dinner, then Dessert

Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup. In a food processor put flour, salt, and herbs and pulse once or twice to combine. Scatter the cubed butter on top and pulse using on/off until the butter is the size of peas. Add about ½ cup of ice water and pulse a few times.