Savory Tomato Basil Galette
Ingredients
- 500g mixed-size tomatoes, sliced
- 50g Gruyère, grated
- 1 garlic clove, grated
- Handful of basil, chopped
- 225g plan flour
- 100g cold butter, cubed
- 40g parmesan, finely grated
- 3 eggs
Garnishes
- Fresh pesto, to serve
- Chilli oil / flakes, to serve
Preparation
Add the tomatoes to a colander placed over a large bowl. Add 1tsp of flaky sea salt, mixed with hands then leave for 1hr to draw out the moisture.
Meanwhile, add the flour, butter, parmesan & a large pinch of salt to a food processor. Blitz until a fine breadcrumb, sand-like consistency.
Beat 2 eggs in a bowl with a fork then add to the processor. Pulse until a soft dough forms - if it’s too dry, add splash of cold water.
Shaped into a thick disc, wrap in cling film then chill for 20 mins.
Heat the oven to 160C fan.
Tip the tomatoes into a large mixing bowl then add the Gruyère, garlic, basil & generous amount of black pepper. Gentle mix with hands & set aside.
On a lightly floured surface, roll out the pastry into a 30cm circle. Transfer the pastry to a baking tray.
Arrange the tomatoes evenly, leaving a 5cm border around the edge.
Whisk the remaining egg with a fork then brush over the pastry border. Fold the border in, so it’s slightly overlapping the tomatoes.
Brush the pastry edge with more egg then bake for 40-50 mins until pastry is golden. Drizzle with fresh pesto, chilli oil or flakes & more fresh basil.
Serving suggestions
The galette can be enjoyed warm or cold.
