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Mini Camembert Galettes - Appetiser
Mini Camembert Galettes - Appetiser
General information: Cheese:Camembert de Normandie AOC Serves: 4
Description: These mini pastries are surprisingly easy to assembly with a pack of ready-rolled puff pastry.
Preparation: Defrost and unroll one of the sheets of ready-rolled puff pastry from a 425g pack of two. (Return remaining sheet to the fridge or freezer.) Cut into four then place, well spaced apart on an oiled baking sheet. Knock up the edges with a small sharp knife then flute between finger and thumb using the same knife. Spread the pastry centres with 1 tbsp of pesto and top with 3 sliced tomatoes. Brush tomatoes lightly with 1 tbsp olive oil and season. Brush pastry rim with a little beaten egg then cook galettes at 200°C/400°F, gas mark 6 for 15 minutes, until well risen and golden. Cut a 250g Camembert (e.g. Président Camembert) into slices and arrange on galettes. Return to the oven for 4-5 minutes until cheese is melting, then divide 4 black olives between galettes and top with tiny basil leaves. Serve as a starter or light lunch with a selection of salads and warmed bread.
General information: Cheese:Camembert de Normandie AOC Serves: 4
Description: These mini pastries are surprisingly easy to assembly with a pack of ready-rolled puff pastry.
Preparation: Defrost and unroll one of the sheets of ready-rolled puff pastry from a 425g pack of two. (Return remaining sheet to the fridge or freezer.) Cut into four then place, well spaced apart on an oiled baking sheet. Knock up the edges with a small sharp knife then flute between finger and thumb using the same knife. Spread the pastry centres with 1 tbsp of pesto and top with 3 sliced tomatoes. Brush tomatoes lightly with 1 tbsp olive oil and season. Brush pastry rim with a little beaten egg then cook galettes at 200°C/400°F, gas mark 6 for 15 minutes, until well risen and golden. Cut a 250g Camembert (e.g. Président Camembert) into slices and arrange on galettes. Return to the oven for 4-5 minutes until cheese is melting, then divide 4 black olives between galettes and top with tiny basil leaves. Serve as a starter or light lunch with a selection of salads and warmed bread.
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