Tomato Galette Recipe

Serves 4-6.

Ingredients:

For the pastry:

• 200g organic wholegrain or gf plain flour
• 30g walnuts
• 30 pistachios
• 120g Biona sunflower spread or use butter
• 50ml ice water
• 1 egg yolk, for brushing the pastry

For the filling:

• 8 large banana shallots, finely sliced vertically
• 1 tbsp cold pressed rapeseed oil
• 1 tsp maple syrup
• Splash of lemon juice
• Pinch of salt
• 200g heritage tomatoes, cut into eights
• 100g cherry tomatoes, halved

• 1 large handful of basil
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1 clove garlic
• Salt and pepper

To top:

• 2 tbsp sunflower seeds

Method:

1. Pre-heat the oven to 180 degrees.
2. Place the flour, sugar and chopped nuts in a bowl and combine with your hands. Then add in the butter and rub the ingredients together to form a crumb. Gradually add the ice water and bring all the ingredients together to form a ball. The ball should be firm and a little crumbly. Wrap the dough in wax paper or cling film and leave in the fridge for at least 30 minutes until chilled.
3. In a saucepan, add the oil and the shallots on a low heat. Sweat the shallots down for about 5-10 minutes, then add 1 tsp maple syrup and a squeeze of lemon juice. Stir on the heat for another 5 minutes until the shallots are slightly caramelised and soft.
4. Line a baking tray with grease proof paper and flatten the dough into a square using your hands. Use a rolling pin to roll the pastry to 0.75 cm thick. The dough is quite crumbly so make sure you rub your rolling pin with flour.
5. Add the shallots into the centre of the pastry. Top with the heritage tomatoes first, then the cherry tomatoes. Now fold in the edges so that the cover over some of the mixture but leave the majority of the mixture open. Make sure there are no holes in the dough, rip of bits from the top of there are and fill the gaps. It's fine if the pastry breaks and cracks a little. Brush the pastry with egg yolk, you can leave this out if you prefer.
6. Place in the oven at 180 degrees for 20-25 minutes until the pastry is golden. Remove from the oven and leave to cool for 5-10 minutes.
7. Whilst the galette is baking, make the basil oil by adding all the ingredients into a food processor and blitz until smooth. You could also use a nutribullet or hand blender.
8. Sprinkle the pumpkin seeds over the galette and drizzle over the oil. Finish with a good seasoning of salt and pepper and serve!