Walnut Pesto, Leek and Haloumi Galettes
Reproduced with permission from Treats from Little and Friday by Kim Evans.
Published by Penguin Group NZ. Copyright © Kim Evans, 2012. Photography © Rene Vaile.
This is our most popular galette topping – we will never take it off our menu. For a very nice variation, replace the haloumi with a good-quality Brie.
- ½ cup walnut pesto
- ½ cup caramelised leeks
- salt and freshly ground pepper
- 6 × 5mm-thick slices haloumi
- 12 oven-roasted tomatoes
- olive oil
- 6 sprigs fresh thyme, to garnish
Line two trays with baking paper.
On a floured bench, roll out flaky pastry to 4mm thick. Using a sharp knife, cut into six rectangles measuring 10cm × 15cm. Do not drag pastry as it will prevent it from puffing up. Score a line 1cm in from the edge to create a border, taking care not to cut right through pastry.
Brush pastry with egg wash. Place pastry bases 2cm apart on lined baking trays and rest in refrigerator for at least 30 minutes.
Preheat oven to 200ºC. Spread 2 tablespoons walnut pesto evenly over each base inside scored border.
Spoon 2 tablespoons caramelised leeks on top of pesto and season to taste.
Place one slice of haloumi on top of each galette.
Bake about 12 minutes or until golden brown. Remove from oven and top each galette with 2 small (or half a large) oven-roasted tomatoes and garnish with a sprig of fresh thyme.
John Hawkesby’s wine recommendation
Misha's Vineyard 'Limelight' 2011
Villa Maria Cellar Selection 2011