Cheese Gallettes with Raspberry Sauce Veg
HT HD 25mins
4 Hot Vegetarian Fruit
Vegetables Hors d'oeuvre Starter
fresh or frozen Raspberries
ground Black Pepper
Salad leaves to serve
Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to 5mm/1/4 inch thickness and cut into 4 equal
Using a sharp knife, make an indentation around the edge to form a
border about 2.5cm/1 inch wide, making sure not to cut all the way
through. Place the squares on a baking sheet bake for 15 minutes until
risen and golden.
Meanwhile, place the raspberries in blender of food processor and process until
smooth. Pass the puree through a sieve to remove the seeds.
Place the raspberry puree in a saucepan together with the sugar and heat over a
very low heat, stirring from time to time, until the sugar has dissolved. Taste
and add a little more sugar if desired but it shouldn't be too sweet.
In a small mixing bowl, break up the cheese, seasoning with a little freshly
ground black pepper and mix well.
Place ¼ of the cheese mixture on each pastry square then return gallettes to
the oven for 5 minutes to warm through.
To serve - divide the salad leaves between 4 individual plates, place
1 gallette on each plate and drizzle a little of the warm sauce over top. Serve
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