A deliciously simple pastry piece that takes minimal effort, a handful of ingredients and plays up the rustic element allowing for lumps, bumps, pastry cracks and very far from perfect folding! My kind of pastry.
The rich buttery shortcrust is ideally homemade, though you can use a block of store bought pastry; there really just is no comparison though for the ultimate crust.
All the tomatoes, fresh basil and honey for an extra pop of unexpected sweetness. Tomatoes are just coming into their own this time of year. Pick up the best you can find, whether that’s in your supermarket or from your local farmers market and allow them to shine in this simple galette. You can serve this alongside a mighty green salad, or as part of a brunch with some scrambled eggs, or bring it along to a slightly fancier picnic as part of the array of alternative bites.
Recipe created for Boyne Valley Honey. This is not a sponsored post.
Rustic Tomato GalettePrint Recipe
- **For the Pastry**
- 1 block chilled or frozen shortcrust pastry
- 210g plain flour
- 110g butter, diced and chilled
- 3 - 4 tbsp cold water
- **For the Filling**
- 400g cherry or baby plum tomatoes sliced
- 3 tbsp ground almonds
- 1 egg, whisked (for brushing the pastry)
- 2 tbsp Boyne Valley Honey + more for serving
Remove your pastry block from the fridge or freezer according to packet recommendations before using.
If making your own pastry, place the flour into your food processor. Pulse a few times and then add the chilled butter.
Pulse until it resembles coarse crumbs.
With the motor running, add the water 1 tbsp at a time. The pastry should start to come together. Tip out onto a lightly floured surface. Form a thick disc, wrap in cling film and place into the fridge for 25 - 30 minutes before using; or up to two days. Remove from the fridge 15 - 20 minutes before rolling, depending on the temperature of your kitchen if you make the pastry a couple of days in advance.
Place sliced tomatoes on a tray or plate lined with kitchen paper. Sprinkle with some salt, cover with a sheet or two of kitchen paper and set aside for 30 minutes.
Preheat your oven to 180C (350F).
Roll your pastry out to form a 12 - 14 inch round between two pieces of parchment paper. Transfer the pastry on the baking paper to a large baking tray.
Trim the edges of the pastry and then lightly brush the entire surface with the beaten egg.
Sprinkle the ground almonds in the centre leaving a 2- 3 inch border of pastry; they will absorb any excess moisture from the tomatoes, even though a great deal will have been absorbed by the kitchen paper!
Layer tomatoes in the centre over the almonds. Drizzle with honey. Fold in the edges of the pastry. Brush the edges and all round the rim with the beaten egg. Bake in the preheated oven for 30 minutes. Remove and allow to cool for 5 minutes before slicing. Sprinkle with sesame seeds, and season with some black pepper. A little fresh basil is also delicious as well as an extra drizzle of honey.