| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 233 |
| Fat | 16.3g |
| Saturates | 8.9g |
| Protein | 11.2g |
| Carbs | 11.6g |
| Sugars | 1.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
Halve the tomatoes and toss with the olive oil and 1/2 teaspoon of salt. Place on the baking tray and roast for approx. 15-20 minutes or until blistered. Set aside.
Melt the butter. In a medium-sized bowl, combine the melted butter, milk, flour, eggs and 1/4 teaspoon of salt and whisk until smooth.
Heat a 25cm non-stick frying pan or crêpe pan over a medium heat.
Add 4 tablespoons of the batter to the pan, swirling to evenly distribute it. Cook for 2-3 minutes per side. Transfer to a plate. Lower the heat if need be and repeat the process with the remaining batter – you should end up with six galettes. Place the galettes on the lined baking tray.
Place the goat’s cheese and cream in a small bowl and whip until smooth.
Divide the goat’s cheese mixture between the galettes, then season with salt and pepper. Top with the roasted tomatoes. Grate the Parmesan and sprinkle over each galette.
Place in the oven for 5-10 minutes or until crisp and the cheese has melted.
Serve with fresh basil.
