Tomato Galette
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Tomato Galette
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| Servings | Prep Time |
| 8slices | 20minutes |
| Cook Time | Passive Time |
| 30minutes | 2hours |
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Ingredients
Pastry
- 100g Plain Flour
- 100g White Spelt Flour
- 125g Butterchilled & diced
- 1tbsp Poppy Seeds
- 20g Parmesangrated
- 1tsp White Wine Vinegar
- 3tbsp waterchilled
Filling
- 1tbsp Breadcrumbs
- 20g Parmesangrated
- 250g Mixed Small Tomatoeshalved
- 250g Truss Tomatoessliced, or use other large tomatoes of your choice
- Oregano Leavesfor sprinkling on top of galette
- Milkto glaze pastry edges
- 50g Paneercrumbled
- 2tbsp Pine Nutstoasted
- Basil Leavesfor sprinkling on top of galette
Instructions
Pastry
- In a medium bowl add plain flour & spelt flour and stir to combine.
- Add diced butter and using your hands mix with the flour until a coarse, meal like texture is created.
- Add poppy seeds and 20g parmesan and combine with flour mixture.
- In a small bowl add white wine vinegar & chilled water and stir to mix.
- 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.
- Form dough into a ball, cover with plastic wrap and press it into a medium sized disc shape.
- Place in refrigerator for 1-2 hours to firm.
- Preheat a fan forced oven to 200°C (390°F).
- Line a baking tray with baking paper
- 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
- Sprinkle breadcrumbs and 20g parmesan over the dough base. Leave a border of approx 2-3 cm around the circumference of the dough base.
- Place the sliced tomatoes over the top of the breadcrumbs.
- Sprinkle oregano leaves over the tomato
- Season with salt and pepper.
- Fold the pastry edges inward and crimp with fingers if required to hold the pastry in place.
- Brush the pastry edge with milk.
- Place baking tray in oven and bake for 10 minutes.
- Reduce oven temperature to 180°C (350°F) and bake for a further 20 minutes until pastry is golden brown.
- Remove from oven and sprinkle with toasted pine nuts, crumbled paneer and basil leaves.
- Serve warm.