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Roasted Tomato Galette

A delicious, easy-to-make Galette using garden glut tomatoes and a flaky Greek style Yogurt pastry. 6 generous portions.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Lunch/Dinner
Keyword: garden glut,, tomatoes,, vegetarian,
Servings: 6 people

Ingredients

  • 550 g mixed tomatoes
  • 1 tsp fine sea salt
  • 50 g mature hard cheese or soft goats’
  • 1 tbsp fresh oregano alternatively basil or thyme
  • 2 cloves garlic sliced

For the pastry

  • 280 g white spelt flour or all purpose/plain flour
  • A good pinch fine sea salt
  • 180 g butter cold & cubed
  • 110 g full-fat Greek style yogurt

Instructions

  • Preheat the oven to 180℃ fan.
  • Begin with slicing the large tomatoes and cut the cherry tomatoes in half (if using). Lay them out on a tray or large plate. Slice the garlic and scatter over the tomatoes, sprinkle with the salt. Set aside for 20 minutes.
  • To make the pastry: blitz the flour, butter cubes and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the Greek style yogurt, and pulse until the mixture comes together to form a dough. Shape into a disc, pop into a freezer bag and chill for 30 minutes.
  • Blot the tomatoes with kitchen paper to remove the excess moisture. Roll out the chilled pastry on a lightly floured surface to a roughly 40cm circle. Place on a baking sheet lined with parchment paper. Scatter the grated cheese (or creamy goats’) in the centre, leaving an 8cm border. Arrange the mixed tomatoes and garlic into the middle, again leaving a border around the edge. Fold the border up, it doesn’t need to be even or neat. Brush the exposed pastry border with some beaten egg. Season the tomatoes with freshly ground black pepper and add a drizzle of olive oil. Scatter over torn herbs of your choice (reserve some to add after baking).
  • Bake in the centre of the oven for 50-60 minutes or until golden and the tomatoes are slightly caramelised. Remove from the oven and cool for 10-15 minutes. Transfer to a large plate or wooden board. Drizzle with a little extra virgin olive oil and more herbs, serve with a green salad.