Tomato, Courgette & Pesto Galette
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 6 oz plain flour
- 3.5 oz wholemeal flour
- 1 teaspoon fine sea salt
- 5 tablespoons olive oil
- 4.4 fl oz cold water
- dash of plant-based milk
- pinch of nigella seeds
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Preparation
Step 1
Place a large flat baking tray in the oven and preheat to 180°C fan / 390°F (a preheated baking tray will prevent the galette from having a soggy bottom).
Step 2
Begin by making the pastry. Place both of the flours and salt in a large bowl; mix with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the cold water and mix, first with a fork and then with clean hands. Shape into a round.
Step 3
Roll the pastry between 2 sheets of baking parchment to a roughly 30cm / 12″ circle. Remove the top piece of baking parchment and spread the pesto over the pastry, leaving a roughly 3cm / 1¼″ border around the edge. Dot the cherry tomatoes on top of the pesto and swirl the courgette ribbons in between. Then fold the border up so it slightly overlaps the filling, pinching it gently to keep it in place. Brush the pastry border with milk and sprinkle with nigella seeds (if using).
Step 4
Drizzle the olive oil over the filling, sprinkle with flaky sea salt, a good crack of black pepper and the pine nuts. Remove the hot baking tray from the oven and transfer the galette, with the baking parchment, onto the tray. Bake for 45 minutes until the tomatoes are soft and the pastry is golden and crisp. To serve, drizzle over some extra pesto and a sprinkle of basil leaves.
Step 5
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