Tomato, Basil & Ched Spread Galette

Tomato, Basil & Ched Spread Galette


  • 4 large heirloom tomatoes
  • 1 sheet vegan-friendly puff pastry
  • Olive oil
  • 3 finely chopped garlic cloves
  • 6 chopped olives
  • 1/4 red onion sliced thinly
  • 1/2 tsp oregano
  • Salt & pepper to season
  • Ched spread + extra to serve
  • A drizzle of chilli oil 
  • A handful of basil leaves


Start by mixing the tomatoes (sliced), a good glug of olive oil, minced garlic, chopped olives, thinly sliced onion, oregano, salt & pepper together in a large bowl.

Take a sheet of vegan-friendly puff pastry and spread it out on a baking tray. Add a layer of the tomato mixture to the pastry - leaving a few cm's of space along the edge - along with some generous chunks of Ched Spread on top. 

Gently fold up the edges of the crust over the edge of your tomato topping, forming a thick crust.  
Place in the oven at 200c for about 30-35 minutes, or until golden brown. Top with extra chilli oil, basil and more Ched Spread or Herbi before digging in!