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Mini Tomato Cheese Galettes with Lavender Honey

Give tribute to locally grown heirloom tomatoes and local lavender honey with this sweet buttery galette. It is easy to create something so delicious with fresh ingredients and with Black River Smoked Cheddar Cheese to add that extra something to your dish. Pair with a Cabernet Sauvignon.

Ingredients

  • 1 ½ cups (375mL) Black River - Smoked Cheddar, grated
  • 2 cups (500mL) all purpose flour
  • 1 tbsp (15mL) sugar
  • ¾ cup (180mL) unsalted butter, cold and cubed
  • ½ tsp (2mL) salt
  • 5 tbsp (75mL) water, ice cold
  • 2 cups (500mL) heirloom tomatoes, ¼ inch sliced into rounds
  • 1 tbsp (15mL) thyme, chopped
  • 2 tsp (10mL) olive oil
  • ¼ tsp (1mL) pepper
  • 1 egg
  • 2 tbsp (30mL) Lavender honey, warm
  • basil leaves, for garnish

Directions

  1. In a food processor combine, flour, butter, sugar and ¼ tsp. (1 mL) of salt. Pulse until dough starts to come together. Gradually add cold water and continue to pulse until dough is soft and forms into a ball.
  2. Divide dough into 8 equal portions, roughly 70 grams each. Flatten each piece, ½ inch (1.27 cm) thick and wrap in saran wrap. Refrigerate 30 minutes until ready to use.
  3. In a medium bowl gently coat tomatoes with thyme, olive oil and salt and pepper.
  4. Preheat oven to 380°F (195°C). Line a baking tray with parchment paper and set aside.
  5. On a lightly floured surface flatten out each dough piece into a 6-inch (15.24 cm) round disk. Top in the centre of each disk ¼ cup (60 mL) of grated cheese and 3 -4 tomato slices. Fold edges of the pastry up and around the filling. Transfer galettes to prepared baking tray.
  6. In a small bowl whisk egg with 1 tbsp. (15 mL) of water. Brush egg wash over pastry. Bake for 30 minutes until pastry is golden.
  7. Drizzle galettes with warm honey and garnish with basil leaves.

Ingredients

  • 1 ½ cups (375mL) Black River - Smoked Cheddar, grated
  • 2 cups (500mL) all purpose flour
  • 1 tbsp (15mL) sugar
  • ¾ cup (180mL) unsalted butter, cold and cubed
  • ½ tsp (2mL) salt
  • 5 tbsp (75mL) water, ice cold
  • 2 cups (500mL) heirloom tomatoes, ¼ inch sliced into rounds
  • 1 tbsp (15mL) thyme, chopped
  • 2 tsp (10mL) olive oil
  • ¼ tsp (1mL) pepper
  • 1 egg
  • 2 tbsp (30mL) Lavender honey, warm
  • basil leaves, for garnish