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
Make a crust by folding the outer part over 1cm inwards. Brush or spray with oil. Using a fork, prick the base.
Bake in a preheated 200℃ for 10-12 minutes or until golden.
Spread the pesto over the surface and top with the sliced tomato. Slice and enjoy hot with extra basil on top.
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