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Tomato and Pesto Galette

Tomato and Pesto Galette

Free from refined sugars and gluten, this savoury galette is loaded with sweet tomatoes, a layer of aromatic basil pesto and encased in a crumbly buckwheat pastry. It is a visually attractive dish which can be eaten hot or cold and can be beautifully accompanied by a green salad with olives and capers.
Prep Time50 mins
Cook Time30 mins
Total Time1 hr 20 mins
Servings: 4 people

Ingredients

For the pastry

  • 6 tbsp cold water
  • 2 tsp ground linseed (flaxseed)
  • 2 tsp dried oregano
  • 1 cup buckwheat flour
  • 1 tbsp arrowroot powder
  • 1/2 cup ground almonds
  • 1/3 cup coconut oil, softened
  • A generous pinch of sea salt
  • A generous pinch of black pepper

For the filling

  • 250g mixed size and colour tomatoes, sliced
  • 2 tbsp of organic free-from pesto - bought or homemade
  • 1 tsp dried oregano
  • 1 tbsp fresh chopped basil
  • 1/2 tbsp olive oil
  • A pinch of sea salt
  • A pinch of black pepper

To accompany

  • Green salad with olives and capers (optional)

Instructions

  • To prepare the pastry, add the buckwheat flour, ground almonds, arrowroot powder, ground linseed, oregano, salt and pepper to a mixing bowl. Stir together well to combine.
  • Add the coconut oil and rub into the flour mixture with your fingers to combine.
  • Add the cold water a little at a time and bring the mixture together with your hands until a dough forms. Wrap the dough in baking paper and refrigerate for 20 minutes.
  • Preheat the oven to 190°C/170°C fan assisted. Line a shallow oven tray with silicone-free baking parchment.
  • Remove the dough from the fridge and place on the parchment-lined oven tray. Roll the dough out between two sheets of baking paper to form a circle roughly half a centimetre thick.
  • Discard the top sheet of baking paper. Spoon the pesto into the centre of the dough and spread evenly across the base leaving a 1-inch border around the edge of the pastry.
  • Layer the sliced tomatoes in a random overlapping fashion over the pesto. Sprinkle over the oregano and a little salt and pepper.
  • Carefully fold and pinch the edges up around the filling, slightly overlapping the tomatoes. This can be quite rustic and not neat.
  • Transfer back to the fridge for ten minutes to re-chill the pastry.
  • Transfer to the oven for 30 minutes to bake until cooked through and the pastry is crisp and golden.
  • Drizzle with the olive oil and scatter with fresh basil to serve.

Notes

CNM recommends the use of organic ingredients
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