Culinary Hotline - Teresa Ulyate

Celebrating one of our favourite chefs and her very first cookbook, Teresa Ulyate’s Cupcakes & Couscous: From My Kitchen To Yours

All recipes by Teresa Ulyate


  • Pastry
  • 210 g cake flour
  • 2.5 ml fine salt
  • 120 g cold butter, cubed
  • 1 egg, lightly beaten
  • 10 ml Dijon mustard
  • 25 ml cold water
  • Tomato Filling:
  • 350 g tomatoes, thinly sliced
  • 5 ml chopped fresh rosemary
  • 5 ml dried oregano
  • 2 cloves garlic, minced
  • 1.25 ml fine salt
  • 1.25 ml freshly ground black pepper
  • 50 g grated Parmesan cheese
  • fresh basil leaves, to serve

How To Make Tomato Galette

  1. To make the pastry, combine the flour and salt in a bowl.
  2. Add the butter and rub it in with your fingertips until evenly dispersed.
  3. Add half of the egg to the dry ingredients, reserving the rest for later.
  4. Add the mustard and half of the water.
  5. Cut the liquid ingredients in with a knife.
  6. Bring the dough together with your hands, adding a little extra water if necessary.
  7. Wrap the dough in cling wrap and refrigerate for 1 hour.
  8. To make the tomato filling, place the tomatoes in a bowl and add the rosemary, oregano, garlic, salt and black pepper.
  9. Toss together gently and leave to stand for 10 minutes.
  10. Drain away any liquid that has collected at the bottom of the bowl.
  11. Preheat the oven to 200 °C and line a baking tray with baking paper.
  12. Roll the pastry out into a rough circle about 3 mm thick.
  13. Sprinkle three-quarters of the Parmesan cheese over the pastry leaving a 2-cm border around the edge.
  14. Layer the tomatoes on top of the cheese, allowing them to overlap slightly.
  15. Fold in the edges of the pastry.
  16. Brush the leftover beaten egg over the crust, then sprinkle the remaining Parmesan over the tomatoes.
  17. Bake for 35–40 minutes until the pastry is golden.
  18. Scatter basil leaves over the top, slice and serve.


  • Base
  • 200 g Tennis biscuits
  • 100 g butter, melted
  • Cherry Sauce
  • 85 g frozen whole cherries
  • 15 g castor sugar
  • 20 ml water
  • Cheesecake Filling
  • 250 g full-fat cream cheese
  • 100 g castor sugar
  • 5 ml vanilla extract
  • 2 eggs
  • 100 g white chocolate, melted
  • fresh cherries or berries, to decorate

How To Make Cherry Cheesecake Tart

  1. Preheat the oven to 160 ºC. Grease a 25-cm round loose based tart tin, or use a 35-cm oblong tin.
  2. To make the base, crush the Tennis biscuits in a food processor or place them in a zip-seal bag and finely crush them with a rolling pin.
  3. Tip the crumbs into a bowl and add the butter.
  4. Mix very well, then tip the crumbs into the tart tin.
  5. Press the crumbs firmly onto the base and up the sides in an even layer.
  6. Carefully transfer the tin to a baking tray and set aside.
  7. Next, make the cherry sauce by placing the cherries, sugar and water in a small saucepan.
  8. Stir over a medium heat to dissolve the sugar.
  9. Bring to a simmer and allow to bubble gently for 8 minutes or until most of the liquid has reduced and only a little remains.
  10. Mash the cherries with the back of a wooden spoon as they simmer.
  11. Set the sauce aside to cool.
  12. To make the filling, place the cream cheese, sugar and vanilla in a mixing bowl.
  13. Use an electric beater to whisk until smooth.
  14. Add the eggs one at a time and beat to incorporate. Whisk in the chocolate.
  15. Pour the cheesecake filling into the prepared base.
  16. Give the cherry sauce a stir, then drop teaspoonfuls on top of the filling.
  17. Use a thin skewer to swirl the cherries into the filling and create patterns.
  18. Bake the cheesecake for 30 minutes. It should be set but have a slight wobble in the centre.
  19. Set aside to cool, then refrigerate for 1 hour or overnight until completely chilled.
  20. Decorate with fresh cherries or berries, slice and serve.

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