Please a crowd with this gorgeous galette. Bursting with colour and sweet roasted tomatoes, it transports well and can be eaten hot or cold
- Prep:20 mins
plus 1 hr resting
- Serves 8
Nutrition per serving
- kcal 251
- fat 14g
- saturates 8g
- carbs 24g
- sugars 0g
- fibre 2g
- protein 7g
- salt 1g
- 500g tomatoes (use a mixture of sizes and colours), cut into ½cm pieces
- 50g gruyère or vegetarian alternative, coarsely grated
- 1 garlic clove, finely grated
- 1 tbsp chopped oregano or thyme
- 225g plain flour, plus extra for dusting
- 100g cold butter, cut into cubes
- 2 eggs, plus extra beaten egg for brushing
Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat.
Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.