Ingredients
- For the tomato jam:
- 1tbs olive oil
- 4 garlic cloves, sliced
- 1 onion, diced
- 1tbs tomato paste
- 100ml white wine vinegar
- 50g caster sugar
- 400g tin of chopped tomatoes
- 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
- ½tbs olive oil
- 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 200 degrees 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 on to a sheet of parchment paper.
- Use a fork to prick holes in the pastry, just leaving a gap without any holes of about 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 on to the heated oven tray and place the tray in the oven. Cook for 25 minutes at 200 degrees.
- Remove from the oven and place the galettes on a serving plate. Strain the burrata, then tear it in two, placing half on each galette. Finish with some sea salt, black pepper, olive oil and fresh basil leaves.
