Prep
1 HR
Cook
45 MIN
Ingredients
300 g
Mixed Heirloom tomatoes, mixed colors and mixed sizes, cut into 1-2 cm slices
1 tsp
Salt
1 x 500 g
Block of puff pastry
200 g
Heinz Pizza Sauce
3
Garlic cloves, sliced
200 g
Feta, crumbled
10 large
Basil leaves
1/2 tsp
Chilli flakes
-
Lemon, zested
1
Egg, beaten
_________
TO SERVE
2 tbsp
Balsamic vinegar glaze
-
Basil leaves
Instructions
Step 1
Toss tomatoes with salt, drain on a rack for 1 hour, then pat dry with a paper towel.
Step 2
Preheat oven to 200°C /190°C Fan/ gas mark 5, placing a baking sheet inside to heat.
Step 3
Let pastry soften for 5 minutes, then roll it out on parchment paper.
Step 4
Spread Heinz pizza sauce on the pastry base, sprinkle half the feta and basil leaves, layer tomatoes, garlic, chilli flakes, and lemon zest. Season with black pepper.
Step 5
Fold pastry edges over the tomatoes, brush with beaten egg.
Step 6
Using parchment, carefully transfer the galette to the hot baking sheet and bake for 30-35 minutes until golden brown.
Step 7
To serve, drizzle with balsamic glaze and top with basil leaves.