Last week I bought the most wonderful fresh goats curd through the Cooks Co-op from a local goats fromagerie in the Hawkesbury, Willowbrae. It is ridiculously good, not chalky just super smooth on the palate. Actually I was eating it by the spoonful when I got it home. It was also suggested through a friend of mine how delicious it is with some freshly zested lime, vanilla sugar and honey. Ohh that smeared over toasted raisin sourdough wouldn't be a bad start to the day at all!
Today I put together for lunch a rustic tomato galette using my hand rolled rough puff, goats curd smeared all over it, freshly sliced vine ripened tomatoes and sprigs of winter thyme. Seasoned with sea salt and cracked pepper. Served with a side salad of fresh rocket leaves - bon appetite.
Tomato and goats curd galette
- Puff pastry
- Goats curd, preferably Willowbrae if you can get your hands onto it.
- Vine ripened tomatoes, sliced into rounds
- Cherry tomatoes, sliced into 3 rounds
- Thyme sprigs
- Sea salt, cracked black pepper
- Egg wash, 1 egg yolk to 100ml cream
- Cut your piece of puff pastry into the size and shape you desire for your galette. Usually rectangle is the way to go.
- Smear generously the fresh goats curd all over the puff pastry base.
- Slice your tomatoes and scatter them over the tart base.
- Sprinkle your thyme sprigs over the tart.
- Season with salt and pepper.
- Lightly brush around the edge of the tart your egg wash.
- Bake at 210c for 25 minutes or until the puff pastry base is crispy and baked through.