Goat's Cheese, Outback Tomato and Green Olive Galette

Much of the success of a galette depends on the quality of the pastry base so use a good quality product. 


Makes 1 x 20cm galette or about 8 finger food sized galettes


1 sheet butter puff pastry (such as Careme brand) at least 20cm square

1 jar Outback Spirit Outback Tomato Chutney

1/2 Teaspoon (2-3gm) Bush Tomatoes per small galettes or 1 tablespoon (15 gm)for a large galette (Bush Tomatoes are lovely with this, if you have them but this is entirely optional)

150g green olives, pitted

120 gm goat’s cheese

1 egg and ½ tablespoon milk for egg wash

Olive oil for brushing

Fresh basil, chopped


Preheat oven to 220C

 Line a large baking tray with baking paper. Using a plate or cake tin as a guide,  cut a 20cm round from the pastry sheet ( or use a ring cutter to cut out 8 small galette bases ) Place the galette on the baking tray.

Score an inner circle approximately 2 cm from the outside edge of the galette. The filling will sit within this inner circle and will allow the rim of puff pastry to rise around it.

Spread the Outback Tomato Chutney over the inner circle of pastry.  Take care not to spread over the scored line, as any filling laying on the 2cm edge will inhibit the pastry rising. If you have access to dried and ground Bush Tomatoes (see Australian Herbs on our products pages) sprinkle thios over the chutney base on the pastry.

 Cut the olives in half and arrange over the chutney, then crumble the goat’s cheese evenly over the olives, followed by the basil

 Place the galette in the fridge to rest for at least 30 minutes. (All puff pastry must be rested after working and before baking to prevent shrinkage)

  Using a small pastry brush very carefully and lightly brush the 2cm pastry edge with the egg wash, ensuring that it doesn’t dribble down the outer edge of the galette.

 Bake for about 15 minutes until the pastry is a light golden brown, then reduce the temperature to 180C and continue to bake until the pastry is a deep uniform golden brown, and the base is completely cooked (approx. 40 -45 minutes).

Remove from the oven and slide on to a cooling rack. Just before serving lightly brush the surface of the galette with a little olive oil.

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