Go Back
+ servings
Strawberry and Blush Tomato Cheesecake Galettes_
Print Recipe Pin Recipe
No ratings yet

Strawberry and Blush Tomato Cheesecake Galettes

If you want to make these nut-free, feel free to use ½ cup wholemeal flour instead of the almond meal. This recipe post was sponsored by Blush Tomatoes.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 tarts

Ingredients

FOR THE PASTRY:

  • 1 cup wholemeal flour plus extra for dusting
  • 1/2 cup almond meal
  • 1 tablespoon raw sugar
  • 1/2 teaspoon vanilla powder or 1vanilla extract
  • 1/4 teaspoon sea salt flakes
  • 130 g cold unsalted butter cubed
  • 2 tablespoons iced water

FOR THE FILLING & TOPPING:

  • 250 g cream cheese
  • 2 tablespoons fresh cream
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla powder
  • 100 g Blush Sweet Delights Tomatoes halved
  • 100 g large strawberries diced finely
  • 2 teaspoons golden icing sugar

Instructions

  • In a large bowl of food processor, pulse the flour, almond meal, sugar, vanilla, salt and butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons water and pulse until the mixture comes together forming a solid dough. Remove the pastry from the food processor, form into a log, wrap in plastic and place in the fridge for 15 minutes to chill.
  • Meanwhile, place cream cheese, cream, honey and vanilla in the food processor and process on medium, scraping down the sides a couple of times, until the mixture is smooth. Mix together diced strawberries and tomato halves.
  • Preheat oven to 180C (160C fan-forced).
  • Remove pastry from the fridge and cut into 4 equal rounds. Place each on a sheet of baking paper and flatten down to a 5mm thin round. Divide the cream cheese mixture evenly between the rounds, dolloping onto the middle of each round, leaving about 2cm pastry uncovered. Top each with the strawberry and tomato mixture and press the topping gently into the cheese mixture. Using a knife, gently life the overhanging pastry and fold in over the cheesecake mixture, pressing down gently over the filing pinching the sides.
  • Bake for 30 minutes or until the crusts are golden. Transfer to a wire rack to cool for at least 1 hour before dusting with a little icing sugar, if using, and serving.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook