Tomato Galette

This is a really nice way of serving a savoury sweet tomato side dish to your meal.  Not only does it look good but it tastes great also.  You can even have it as your main dish for a light weekend brunch meal if that is your preference.

This galette has a buttery, flaky pie crust with a lovely mix of poppyseed adding a crunch and depth of flavour. Layered over the crust is a mixture of Truss tomatoes with a multicoloured selection of cherry and other small tomatoes.  Sprinkled with Panner, toasted pine nuts, basil & oregano and you have a very juicy, savoury addition to either your weeknight meal or perhaps weekend brunch.

I prefer this dish served warm however it is also great tasting when served cool as well.

Print Recipe

Tomato Galette

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

slices

Ingredients

Pastry

• 100 g Plain Flour
• 100 g White Spelt Flour
• 125 g Butter chilled & diced
• 1 tbsp Poppy Seeds
• 20 g Parmesan grated
• 1 tsp White Wine Vinegar
• 3 tbsp water chilled

Filling

• 1 tbsp Breadcrumbs
• 20 g Parmesan grated
• 250 g Mixed Small Tomatoes halved
• 250 g Truss Tomatoes sliced, or use other large tomatoes of your choice
• Oregano Leaves for sprinkling on top of galette
• Milk to glaze pastry edges
• 50 g Paneer crumbled
• 2 tbsp Pine Nuts toasted
• Basil Leaves for sprinkling on top of galette

Prep Time 20 minutes Cook Time 30 minutes Passive Time 2 hours Servings slices Ingredients Pastry 100 g Plain Flour 100 g White Spelt Flour 125 g Butter chilled & diced 1 tbsp Poppy Seeds 20 g Parmesan grated 1 tsp White Wine Vinegar 3 tbsp water chilled Filling 1 tbsp Breadcrumbs 20 g Parmesan grated 250 g Mixed Small Tomatoes halved 250 g Truss Tomatoes sliced, or use other large tomatoes of your choice Oregano Leaves for sprinkling on top of galette Milk to glaze pastry edges 50 g Paneer crumbled 2 tbsp Pine Nuts toasted Basil Leaves for sprinkling on top of galette

Instructions

Pastry

1. In a medium bowl add plain flour & spelt flour and stir to combine.
2. Add diced butter and using your hands mix with the flour until a coarse, meal like texture is created.
3. Add poppy seeds and 20g parmesan and combine with flour mixture.
4. In a small bowl add white wine vinegar & chilled water and stir to mix.
5. Gradually add the vinegar mix to the flour until it combines into a solid dough like texture. Use only as much of the vinegar mix as required. You will likely not need it all.
6. Form dough into a ball, cover with plastic wrap and press it into a medium sized disc shape.
7. Place in refrigerator for 1-2 hours to firm.
8. Preheat a fan forced oven to 200°C (390°F).
9. Line a baking tray with baking paper
10. Remove dough from refrigerator, dust a flat working surface and roll dough into a large disc shape approx 25-30cm in width and slide onto baking tray.

Filling

1. Sprinkle breadcrumbs and 20g parmesan over the dough base. Leave a border of approx 2-3 cm around the circumference of the dough base.
2. Place the sliced tomatoes over the top of the breadcrumbs.
3. Sprinkle oregano leaves over the tomato
4. Season with salt and pepper.
5. Fold the pastry edges inward and crimp with fingers if required to hold the pastry in place.
6. Brush the pastry edge with milk.
7. Place baking tray in oven and bake for 10 minutes.
8. Reduce oven temperature to 180°C (350°F) and bake for a further 20 minutes until pastry is golden brown.
9. Remove from oven and sprinkle with toasted pine nuts, crumbled paneer and basil leaves.
10. Serve warm.