Tomato and Basil Galette
Ingredients:
1 1/2 cups all-purpose flour
140g butter, chilled
1/2 tsp salt
3 tbsp water, iced
1 tsp apple cider vinegar
1/4 cup basil pesto
4-5 large heirloom tomatoes, sliced
25g feta, crumbled
1 egg, whisked
Salt and pepper
Fresh basil leaves, optional
Method:
In a food processor, add 1 cup flour and salt. To measure flour, you can spoon it into a measuring cup or fluff it up and then scoop it into your measuring cup. You don’t want to press the flour down when measuring— keep it light and fluffy. Pulse until combined.
Slice up your cold butter and place over the top of the flour and salt. Pulse until the flour and butter until it all comes together, forming balls/clumps of dough. With a spatular, press the dough back down so it evenly covers the bottom of your processor. Sprinkle the remaining 1/2 cup flour evenly over the dough and pulse until a crumble like consistency forms. Transfer crumble mixture to a large bowl. Add in ice water and vinegar. Using the same spatular, gently fold mixture together until it begins to form a dough again.
Once a dough consistency is established, use your hands to make a big ball. Cover it tightly with cling wrap and leave in the fridge for a minimum of 2 hours. You can leave it overnight if you desire.
Preheat your oven to 200’C. Line a large baking tray with baking paper.
Slice your tomatoes and salt them. Prior to using press them gently between paper towel to remove some of the juice. This will ensure you don’t get a soggy pastry.
Once the dough is chilled, lightly flour your surface. Using a rolling pin, being to roll dough to an approx. 3mm thick circle. Keep flouring the dough and turning it over as you go to ensure it doesn’t stick to your surface. As it has been chilled, it will feel quite hard initially. Feel free to press down with your hands initially to get the dough moving, then continue rolling.
Once you have a rough circular shape (it won’t be perfect nor does it need to be), spread a thin layer of pesto. You want to leave about a 5cm border around your pasty. Then, add your sliced (and pressed) tomatoes on top of the pesto, leaving the same border.
Fold the pastry border over the tomatoes, the most rustic the better so don’t worry if it isn’t even!
In a small bowl, whisk an egg and brush it over the pastry. Lightly season with salt and pepper and place in the oven until golden brown.
Once cooked, take out of the oven and add a few extra dollops of pesto as well as your crumbled feta. You may like to garnish with fresh basil leaves too. Slice it up and enjoy fresh from the oven!
Notes:
-You can freeze this galette. Simply slice it up, cover it in cling wrap and place in the freezer. When you are ready to eat, defrost it and reheat in the oven or air fryer.
-You can make the dough ahead of time and leave it chilling in the fridge. Ensure it is highly covered to avoid it drying out.
-Apple cider vinegar isn’t necessary; you can use white vinegar if that is all you have.
