TOMATO GALETTE
By Director – Josh Ball · · 3 min read
Tomato Galette
Ingredients
For the dough:
- 140 g unsalted butter, chilled and cubed
- 200 g all purpose flour
- 1/2 tbsp sugar
- 1/3 tsp salt flakes
- ** can be subbed for a sheet of frozen shortcrust pastry
For the galette:
- 1 1/2 tbsp pesto (+ another 1 tbsp for topping)
- 2-3 large tomatoes (can be different varieties, sizes or colours)
- 1 egg beaten for egg wash
- 1 tbsp grated parmesan
- 100 g fresh mozzarella
- Zest of ¼ lemon
- Basil to garnish
- Flaky salt to serve
Instructions
- Fill a liquid measuring cup with 1 cup of water, add some ice and refrigerate until assembling dough.
- In a large bowl, combine the flour, sugar and salt. Work in half the butter, using your fingertips to pinch the butter pieces into the flour, working them into very small pieces (roughly the size of a pea). Add in the other half of the butter and continue working it into the flour until you have a coarse, slightly yellow mixture with some larger pieces of butter and some very small pieces.
- Bring the dough together by slowly adding 5 tbsp of the ice water, constantly tossing with a fork. Then toss a few times with your hands before kneading inside the bowl to bring the dough together. Line the work surface with a sheet of plastic/cling wrap and transfer large clumps of dough to the plastic. With any remaining flour mixture, add a tbsp of iced water at a time, tossing with a fork, before kneading and transferring to the cling wrap.
- Pat the dough into a thick rectangle and wrap tightly, pressing out any air and pressing with the heel of your hand to flatten slightly. Refrigerate for at least 2 hours.
- When you are ready to make the galette, preheat the oven to 200°C and slice your tomatoes into 0.5cm thick pieces. Lay them on a tray lined with a paper towel. Salt both sides and sit for at least 10 minutes to allow excess moisture to be released.
- Sit the dough out for 5 mins to soften slightly before unwrapping and placing on a lightly floured surface. Dust the top with some more flour and using a rolling pin beat the dough across the surface to make it more pliable. Roll out the dough into a large circle about 0.5cm thick.
- Spread 1 ½ tbsp of pesto into a thin layer on the dough, leaving a 1cm border for the crust. Layer the tomatoes on top of the pesto. Fold the dough crust over the edges of the tomatoes, pressing down to seal. Brush the crust with the egg wash and sprinkle with grated parmesan. Sprinkle the galette with a pinch of salt flakes.
- Bake for 30-40 mins until crust is golden. Allow to cool for 15 mins before garnishing.
- Top the galette with mozzarella (ripping rough pieces with your hands), dollops of pesto, lemon zest, and basil leaves.
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