Super quick cheese & red onion galettes

These are the easiest tarts to make and they’re so more ish. They take minutes to prep and taste so good. We had them for lunch with salad yesterday, but they would great for dinner too. When we all get back to socialising you could serve a bite size version of these to guests as appetisers or canapés. Just divide the pastry into smaller rectangles, repeat the steps below with less of the toppings and cook for a shorter amount of time.

I used the red onion chutney I made a few weeks ago, but you could use a good quality shop-bought instead to save time.

Ingredients

Serves 4-6

320g packet pre-rolled puff pastry
6 tbsp sour cream
6 tbsp red onion chutney (recipe here)
200g block Comte cheese, rinds trimmed then grated
1 egg, lightly whisked

method

Take the pastry out of the fridge about an hour before you plan to make the galettes, so it can warm to room temperature. Otherwise it will crack as you open it out.
Preheat the oven to 200ºc.
Open the pastry out keeping it on the parchment wrapping and place on a large baking tray. Use a sharp knife to divide the pastry into six rectangles (cut right through it).
Then score each one with another rectangle 1 ½ cm inside the outer edges (see photo steps below).
Place a tablespoon of sour cream into the middle of each tart and spread out evenly inside the inner rectangle.
Repeat with a tablespoon of chutney, then top with a large pinch of cheese (approx 25-30g), making sure all the toppings are within the inner rectangle.
Carefully brush the egg around the outside border making sure the toppings aren’t spilling on to it at all.
Place in the oven and cook for 18-20 minutes until the pastry is golden brown and has puffed up all around the outside.
Serve with a crisp green salad or coleslaw.