In a blender, whip together the pesto ingredients until smooth. On a lined baking tray, lay out the puff pastry, creating a square (or preferred shape).
Summer Cottage Cheese Pesto & Heirloom Tomato Galette
This dish uses a ‘cheats' pizza base (which is lighter, healthier, and beyond crispy) and a pesto that you’ll want to keep on hand as a freezer staple after this!
4
Method
1.
2.
Make a crust by folding the outer part over 1cm inwards. Brush or spray with oil. Using a fork, prick the base.
3.
Bake in a preheated 200℃ for 10-12 minutes or until golden.
4.
Spread the pesto over the surface and top with the sliced tomato. Slice and enjoy hot with extra basil on top.
Ingredients
For the Cottage Cheese Pesto:
1 cup Brancourts Cottage Cheese
1 cup basil leaves + stalks
1 cup parsley leaves + stalks
2 garlic cloves
1/2 cup olive oil
1 tsp salt
Freshly cracked black pepper
For the Galette:
2 sheets puff pastry, part defrosted
2 heirloom tomatoes, sliced
1 tbsp olive oil
Basil leaves, to finish
Recipes Taste Better With Brancourts
