Recipe Card

Tomato and Red Onion Galettes


  • 500g Jus-Rol™ All butter puff pastry
  • 12 cherry tomatoes
  • 2 red onions
  • A little olive oil
  • black pepper

Equipment required

  • Round Pastry Cutter
  • Pastry Brush
  • 5cm cutter
  • Baking Sheet


  • Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas 7.
  • Roll out pastry to a rectangle approx 24 x 34 cm/9.5” x 13.5”. Using a 5 cm/1.5” cutter, cut out 24 discs. Place on a baking sheet.
  • Cut the tomatoes in half through their ‘equator’, cut each onion into half and then each half into 6 wedges. Brush cut surface of tomatoes and onion very lightly with oil.
  • Brush each pastry disc with beaten egg, then place a halved tomato and onion wedge in centre of each. Bake for 10-12 minutes until pastry is risen and golden. Serve warm, garnished with a small basil leaf.