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!




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).


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