Tomato and Pesto Galette
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
- Green salad with olives and capers (optional)
- 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.