Tomato Galette

by Pia Haugseth
30 min
Tomato Galette


  • 3 x puff pastry sheet
  • 12 x cherry tomatoes
  • 20 g feta cheese


  1. In this you will use pesto that you made earlier in this weekly menu.
  2. Thaw puff pastry sheets on the counter for about 15 min.
  3. Lay the long sides slightly on top of each other and roll so that they stick together. Roll a little outwards so it gets a little bigger. Punch several holes with a fork in the dough outwards from the middle.
  4. Spread the pesto and add sliced cherry tomato. Sprinkle with feta cheese and bake in the oven for about 25 minutes. It is finished when the edges are puffed up and are golden brown. Taste amazing with a side salad. Toss some together if you have!