The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.
This is one of my favorite dishes in the entire world and I’m not exaggerating.
I’ve been making it for a couple of years now and I’ve perfected the recipe in the meantime.
I’ve talked about my love of tomatoes a lot and roasting them like in the Simple Fish Slider with Roasted Garlic Sauce. The basic technique of roasting tomatoes is the same as in the slider recipe.
But for this beautiful galette we’re gonna roast them TWICE. Yep, that’s right. First roasting helps the tomatoes loose excess moiture and the second one brings all the components together and adds extra sweetness to the tomato galette.
Isn’t this awesome?
You could easily use big tomatoes as well, but make sure, they loose most of their moisture after the first roasting, otherwise you’ll get a soggy crust.
And we don’t want that!
The crust should be flacy and crunchy, hence the pre-roasting. Important step – don’t leave it out!
This tomato galette is filled with so many other ingredients that complement the tomato.
Like olives, anchovies, fresh herbs like basil and olive oil.
All of those incredible ingredients in one dish 🙂 Perfection…
Let’s roast some tomatoes!!!
ROASTED TOMATO GALETTE WITH OLIVE TAPENADE
- 1 1/4 cup wholegrain spelt or wheat flour
- 60 ml ice-cold water refrigerated for a while
- 1/2 tsp salt
- 110 g ice-cold butter cubed
- 1 cup green olives pits removed
- 5 dried tomatoes
- 5 anchovies
- 1 TBSP pine nuts
- a handful parsley
- a handful chives
- a handful basil
- olive oil
- 3 cups cherry tomatoes 600-800g
- 3 TBSP olive oil
- 1 egg
- 1 TBSP cold water
Preheat the oven to 190 °C
Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour.
Roasted cherry tomatoes
Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.
Chop parsley, chives, and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts, and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.
Turn the oven up to 220 °C.
Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.
In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges.
Sprinkle the galette with some grated parmesan and a little pepper.
Bake for about 20 minutes or until the crust is golden and crunchy.
Dough recipe adapted from Smitten Kitchen