Chorizo, Heirloom Tomato & Cream Cheese Galette
with Capers, Basil Pesto & Rocket0.0(1)
Calories
:
1350 kcalProtein
:
47.1g proteinPreparation Time
:
40 minutesDifficulty
:
EasyKid Friendly
Calorie Smart
Under 40g carbs
Allergens:
- Gluten
- Wheat
- Milk
- Cashew
- Soy
- May contain traces of allergens
- Milk
- Sulphites
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When added to this golden cream cheese galette, the Heirloom Tomatoes will have you savouring each and every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Red Onion
2
Garlic
1
Zucchini
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Thyme
1 packet
Capers
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Rocket
2
Heirloom Tomato
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Paper
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Thinly slice zucchini into rounds. Cut red onion into thick wedges.
- Roughly chop mild chorizo.
- Place zucchini, mild chorizo and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until lightly browned and cooked through, 10-15 minutes.
2
- Meanwhile, thinly slice heirloom tomatoes into rounds lengthways.
- Finely chop garlic.
- Roughly chop capers.
- Pick thyme leaves.
3
- In a medium heatproof bowl, place garlic and a drizzle of olive oil.
- Microwave until fragrant, 10 second bursts.
- Add cream cheese, the salt and a pinch of pepper. Mix until well combined.
4
- Once veggies and chorizo are done roasting, evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray.
- Spread cream cheese mixture over the centre of the pastry, leaving a 4cm boarder around the edges.
- Top evenly with roasted veggies and chorizo and heirloom tomato slices.
- Sprinkle with thyme leaves, drizzle with olive oil and season with salt and pepper.
5
- Carefully fold pastry edges over filling, leaving the centre exposed.
- Bake tarts until golden, 15-20 minutes.
6
- Sprinkle tart with capers and dollop with red pesto.
- Slice tart.
- Divide roasted heirloom chorizo, tomato and cream cheese tart between plates.
- Serve with rocket. Enjoy!
