A Delicious Galette: Halloumi, Tomatoes & Pesto

Get the recipe here: https://www.dimitrasdishes.com/haloumi-tomato-tart/

Ingredients
1 (500g) sheet puff pastry
​about a cup of pesto sauce
1 handful cherry or grape tomatoes, halved
3 large tomatoes, sliced
1 pound (500g) halloumi cheese
1 bell pepper, thinly sliced
2 tablespoon olive oil
​salt and pepper, to taste
1 teaspoon dried oregano
2 scallions, thinly sliced
Instructions
Preheat oven to 400 °F, 200 °C.
​Place the thawed out puff pastry on a work surface dusted with some flour. Roll it out in either a circle (16-inch diameter) or a rectangle.
​Place the puff pastry in a half sheet baking tray lined with parchment paper.
​Using a fork, dock it (poke holes) as in the video.
​Place the sliced tomatoes in a bowl, drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.
​Slice the halloumi cheese into squares double the size of the tomatoes.
Spread the pesto sauce along the inside of the tart.
​Create a row of tomatoes. Layer the halloumi next and continue until the inside of the tart is filled with halloumi and tomato slices. Top with belle pepper slices.
Fold the edges of the puff pastry over to create a rustic border.
Brush the border of the pastry with olive oil and season with oregano.
Bake for 40-45 minutes.
​Serve warm.
​Enjoy! Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/

hi everyone Yas to another episode of demitra dishes if you love gallettes and I’ve made so many on this channel you’re going to absolutely love this one it’s a kalumi tomato and pesto gallette puff pastry is what we’re using as the crust so it can be nice and Flaky and light and also easy and then we’re going to top it with pesto and fresh tomatoes bell peppers and khumi so simple to make but it packs so much flavor let’s get started okay so we’re going to begin with one large she of puff pastry I like to buy these at the restaurant supply shop because they come in these big sizes and they’re just easy to work with if you can’t find these you can use the regular puff pastry that’s sold in regular grocery stores and they come two per pack you could either make two Tarts or combine them to make this one big one just lightly flower your work surface and roll the puff pastry out to about 16 in in diameter so this is a rectangle it can’t be turned into a circle but as long as there’s 16 in in there somewhere it’s going to work it doesn’t have to be precise you can make it a little bit smaller too so don’t worry about it then once that’s done I’ll transfer it to a baking tray that’s line with parchment paper and I’m just going to dock it which just means I’m going to pierce the pastry with a fork and that’s going to keep it from bubbling up when it’s baking in the oven cuz puff pastry has a lot of air in it and it’s just nice and light and fluffy and it just tends to puff up you want that bottom layer to stay kind of flat next I have some pesto here you can go with a half a cup but I like to add lots of pesto so I’m going to add a full cup of already made pesto to this spread it all over the bottom if you don’t like pesto you could use a marinara sauce like a pizza sauce or a Harissa if it’s not too spicy that goes really well with the khumi cheese too speaking of which now we’re going to slice up the khumi and the tomatoes I have one pound of khumi cheese both of these packs of kalumi cheese equal a pound so just slice it into thin slices it doesn’t have to be perfect set it aside and then slice up your Tomatoes you could use a variety of tomatoes for this or just grape tomatoes cherry tomatoes they will all work so I have these large Tomatoes here and I also have some grape tomatoes I’ll slice them both and set them aside and then I love to add some bell pepper to this as well so I have a yellow bell pepper but any color will do just slice that up and set it aside I’ll just start with a layer of kalumi chi slices over the pesto then I’ll go with the tomatoes and I’ll add some moreal Lumi you can do this in a really rustic style it doesn’t have to be perfect then I’ll find space for the bell peppers I also like to brush everything with some olive oil season with a little bit of salt and some crushed oregano and now it’s time to just pinch the edges together to create a rustic border I’m going to just brush some more olive oil onto the puff pastry to make it nice and golden sprinkle it with some oregano and it’s ready for the oven the oven is preheated to 400° F this is going to bake in the oven for 45 minutes I’ll just keep it on the center Rock for the first 30 minutes and the remaining 10 to 15 I’ll move it to the top rock and let it bake until it’s nice and golden take it out of the oven and let it sit for a little bit before you take it off of its tray and put it on a serving platter I love to serve this on wooden cutting boards because it’s just really rustic and it also fits it’s usually hard for me to find a platter this big so as soon as it comes out of the oven it’s going to look like a pizza but I guess it’s probably better because puff pastry is the best thing ever so let it sit for about 5 10 minutes you don’t want it to sit too long because the Hal khumi cheese if you’ve never had it it’s a cypriate cheese and it looks like mozzarella but it’s a little bit harder it almost has a r rubbery texture but what’s great about it is you can Grill it you could fry it when you cook this cheese or when you bake it whichever which way it stays sort of crispy on the outside or it’ll get roasted and will get toasted on the outside but the inside gets nice and soft yet it doesn’t melt so that’s that’s the difference it tastes delicious if you’ve never tried it you should try it it’s pretty mild uh compared to other Greek and cypria cheeses and it pairs beautifully with the pesto fresh tomatoes and bell peppers are perfect with this too time for the taste test oh my God this has to be one of my favorites the khumi cheese is perfect in this I love the pesto the puff pastry is flaky it’s perfectly cooked the bottom is not at all soggy because we started it off baking it on the middle rack and I always like to keep a ceramic tile in my oven it’s like a baking stone and it helps regulate the temperature a little bit better so the bottoms of pies and things like that they bake evenly and then I just moved it to the top I forgot to record that part I just moved it to the top rack of my oven so the top of the of the veggies get a little bit of caramelization on them and the crust gets more color this is so good and it’s so simple to make you can put it together in like 15 minutes and the rest of the work gets done in the oven I hope you guys give this recipe a try if you do it um with different variations let me know how you’re making it in the comments section down below print this recipe out on the website mdes.com thank you so much for spending time with me today I’ll see you all next time yes us