Ani's Kitchen Stories

These pesto cottage cheese puff pastry galettes are a delicious addition as an appetiser for brunch, lunch or even can be kid’s after school snack. It’s fresh, perfect bites and a fun finger food that can be quite addictive. Flaky puff pastry topped with delicious homemade pesto, freshly crushed cottage cheese and juicy heirloom tomatoes can never go wrong.

I love flaky puff pastries since childhood. Well who doesn’t like puff pastry? However, puff pastries can be so tedious to make at home. Because it’s a quick dish and a snack, I always use Store bought puff pastry which is equally good, delicious and flaky.

I usually make puff pastries with spinach, mushroom, tomatoes and paneer (cottage cheese) These are the common ingredients that can be found in Indian grocery or veggie stores. Now that the Italian basil, parsley and other exotic herbs, veggies and fruits are gaining its popularity in the Indian home & kitchen, we can easily find it in few select farmers market. Every alternate weekend, I make sure to buy few of such varieties to try new flavours in my kitchen. While pesto has always been one of my favourite sauce, this’s the first time I’ve made a puff pastry with pesto and i didn’t go wrong.

Pesto needs a special mention here which is one of the most delicious and versatile sauces typically made with basil or spinach and nuts. Tomatoes, cheese and pesto are a match made in heaven and can be used in any form of dish. I never get store bought pesto, I always prefer making fresh pesto at home and with the handful of ingredients, you’ll get the freshest taste and aroma.

Originally ‘pesto’ comes from the the Italian word ‘pestare’ which means ‘to crush or pound.’ Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese and is pounded in Mortar and pastel. But, with the use of food processor, it comes together in just a few steps.

In my pesto recipe, I’ve used fresh basil, garlic, lime juice, walnut, extra virgin olive oil, black pepper and Parmesan cheese.

So let’s start making Pesto, Cottage Cheese & Tomato Puff Pastry Galettes.

Ingredients for Pesto:

• A handful of basil leaves

• A handful of walnut

• 1/4 cup extra virgin olive oil

• 1/4 cup grated Parmesan cheese

• 6 cloves minced garlic

• 1/2 tsp lime juice

• 1 tsp crushed peppercorns

• Himalayan pink salt to taste ( or regular salt)

Instructions:

Pulse the nuts, garlic and basil leaves in the grinder or food processor. Then add lime juice, Parmesan cheese and pulse again. Pulse several times, scrape down the corners of the grinder or food processor with rubber spatula. Now drizzle the olive oil, crushed peppercorns & salt to taste. Pulse it to a smooth paste.

That’s it, so easy, quick & simple to make a fresh homemade pesto. And it taste way better than the store bought one. Use it instantly or store it in an airtight container for few days. You can use it for pasta dishes, breads, baked chicken, pizza and even on salad. See pesto is a versatile sauce and options are limitless. Before storing in the refrigerator in an airtight container or with a cling wrap make sure to add a drizzle of olive oil to retain the colour and the freshness. Consume within 3 to 4 days max.

Ingredients for puff pastry galette: (Serving-8 mini galettes)

• 1 sheet puff pastry (thawed as per packet instructions)

• 1 heirloom tomato (sliced)

• 1/3 cup basil pesto

• 70 gms Cottage cheese or Ricotta cheese

• 1 egg beaten for egg wash

Instructions:

Preheat the oven to 200 degree Celsius and line the baking tray with parchment paper. Keep aside. 

Unfold the thawed pastry sheet, divide & cut it into 8 equal squares and place them on a lined baking sheet.

Now add a teaspoon of basil pesto in the pastry squares, followed by a crushed cottage cheese, then place a slice of tomato on top of the cheese.

Now fold in the corners of the pastry. Let it cool in the refrigerator for 10-15 mins. Before baking, egg wash the pastry squares on the edges and bake it for 15-20 mins or until the puff pastry is golden brown and puffy. Remove from the oven and let them cool on the baking tray for 5 mins. Garnish it with fresh basil leaves and serve warm.