Rustic Tomato & Herb Galette
Feeling uninspired in the kitchen? Look no further, you are in the right place!
Maybe you have had a long day at work or are simply looking for a simple and delicious meal to serve your guests. When in doubt, my go-to rule is always to think: fresh, local and seasonal and add it all to some freshly made pastry (or store-bought, if you are in a rush).
This Rustic Tomato & Herb Galette will be your hero piece in the upcoming months: midweek dinner, weekend lunch or picnic on the go, we’ve got you covered!
Ready in just a couple of minutes, the dough then rests in the fridge for about an hour or up to 12 hours. Once chilled and rolled-out, spread wholegrain mustard evenly on the dough and top with caramelised shallots and garlic. Layer different sized and coloured tomatoes and sprinkle with some fresh thyme. Bake in the oven for about half an hour and get ready to indulge in a truly mouth-watering dish.
- Vegan Recipe -
WHOLE-WHEAT BASE
160g of whole-wheat flour
60ml of olive oil
60ml of ice cold water
1 teaspoon of flaky salt
Add the flour, olive oil, water and salt in a mixing bowl. Stir to combine until a homogenous dough forms. (add extra 2 tablespoons of water if dough is too dry).
Form the dough into a ball, wrap it in cellophane and refrigerate for at least 40 minutes or up to 12 hours.
TOMATO & HERB FILLING
2 heirloom tomatoes*
A bunch of cherry tomatoes*
1 teaspoon of olive oil
2 shallots, finely chopped
2 garlic cloves, peeled & minced
2 tablespoons of grainy mustard
Fresh thyme**
Fresh basil**
Flaky salt
Freshly ground pepper
While the whole-wheat base chills, wash a pat dry the tomatoes and fresh herbs.
Slice the tomatoes and place them on layers of paper towels. Sprinkle with salt and set aside for 20 minutes. Flip the tomatoes over & repeat on the other side with fresh layer of paper towels. Blot dry. (this step helps prevent crust sogginess).
Preheat the oven to 180°C.
Remove the dough from the refrigerator and set aside for 2-3 minutes.
In the meantime, heat up the olive oil in a small pan. Add the shallots and garlic and cook until golden.
Lightly flour a clean surface and rolling pin (prevents sticking). Roll the dough out into a roughly circular shape, about 0.5cm thick.
Once rolled out, place the dough onto a baking tray lined with parchment paper.
Spread the mustard onto the center of the dough, leaving a 2-3cm border all around. Add the shallots and garlic.
Layer the tomatoes on the dough, alternating between different colours and sizes.
Sprinkle with fresh thyme and season with flaky salt and freshly ground pepper.
Gather the edges of the dough and fold over the filling.
Bake in the oven for 30-35 minutes, until golden.
Remove from the oven, sprinkle with some basil leaves and serve warm.
Notes: *Use ripe tomatoes from your local market or garden & vary between different sizes and colours for more depth of flavour.
**You can sub. the thyme and basil for any other aromatic herb to your taste - e.g: oregano, rosemary, chives, etc.