Carême Pastry

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	Click here to view a step by step guide on how to prepare a galette.

375g Careme Butter Puff Pastry
2 tbsp goat curd
6 slices Sopressa*
5 medium firm tomatoes
1 large clove garlic finely sliced

Olive oil
Marjoram
Salt & pepper
1 egg yolk beaten for egg wash
2 - 3 tbsp black olive tapenade**

*Sopressa is an Italian style salami. It can be substituted for proscuitto.

**Good quality ready-made tapenade can be purchased from gourmet food stores.

Serves 6

Pre heat oven to 200ºC .
Lightly flour work surface, unroll pastry and roll out further to give you approx. an extra 4 cm all round. Re freeze any excess pastry. Place pastry on a baking sheet lined with baking paper. Score a border 1 cm from the edge. Egg wash border and dock the pastry with small pin pricks. Rest in the refrigerator for 15 minutes.
Cut the tomatoes into quarters and toss with garlic, marjoram, a little olive oil, salt and pepper.
Remove pastry from refrigerator and thinly spread the goat curd over the pastry leaving a 1cm border. Tip ~ too much cheese will make the pastry soggy and prevent it from crisping up during cooking.
Top with slices of sopressa slightly overlapping followed by tomato quarters.
Place on a baking sheet lined with baking paper and bake for 10 minutes at 200ºC , reduce oven to 170ºC and continue to bake for 30 to 40 minutes until the pastry is golden brown.
Remove from the oven and, if serving immediately, top with tapenade and serve warm. If preparing in advance do not add the tapenade, when ready to serve place in the oven at 160ºc for 10 minutes to warm through then add tapenade.