Tomato, Olive and Goat's Cheese Galette

My next door neighbour gave me some delicious tomatoes from her garden after mine had finished. I made these yummy galettes with them and some leftover goat's cheese. I made two different versions, the first is the recipe below and for the second I used tapenade below the layer of goat's cheese instead of the olives. Both versions were really tasty.

Tomato, Olive and Goats Cheese Galette (from The English Kitchen)
Makes 2 individual tarts

 

1/2 packet shortcrust pastry, or make your own

12-18 cherry tomatoes, halved or sliced if big

50g soft goat's cheese, crumbled

small handful pitted black olives, chopped

salt and pepper
milk

3 basil leaves, rolled tightly and cut chiffonade

1 tbsp extra virgin olive oil

Preheat the oven to 190C. Line a baking sheet with baking paper.

Roll the pastry out into two 6in circles. Place the pastry carefully onto the paper lined baking sheet. Crumble the goats cheese in the middle of each circle, leaving a 1 inch border all round.  Arrange the tomatoes in an even layer over the goats cheese. Grind some black pepper over top and a bit of salt and sprinkle the olives evenly over all. Gently fold the edges of the pastry over top of the filling all the way around, leaving the middle open.  Brush the top of the pastry with a little milk.

Bake in the heated oven for 15-20 mins until the pastry is golden and the filling is cooked. Drizzle with the olive oil and sprinkle with the basil strips. Serve with salad.