Tomato Galette

Tomato Galette

This lovely sunny weather always makes us think of being in the South of France with a glass of white wine and a delicious tomato galette.


170g gluten free plain flour

1 tsp Psyllium husk

1 tsp salt

1/2 tsp pepper

110g cold unsalted butter, cut into 1cm cubes

2 large eggs

2 tblsp ice water

150g soft goats cheese

2 tblsp single cream

Chopped herbs - I used thyme, rosemary and chives

Zest of 1/2 lemon

250g good quality tomatoes

Handful of chopped basil


 Tala Originals Flour 1960's Flour Sifter 

Tala Blue Stoneware Mixing Bowl

Tala Garlic Press with Herb Stripper 

23cm Tala Rolling Pin 

Tala Performance Baking Tray 

Tala Pastry Brush 

Tala Wood Icing Spatula 

1.Sift the flour, psyllium, salt and pepper into a mixing bowl using a sifter, and then sieve again to make sure the flour is very well aerated.

2.Add the butter to the bowl and rub together until the butter is pea sized.In a separate bowl, whisk the egg with 2 tblsp ice water and then mix this in with the flour and butter.

3.Turn out onto a work surface and knead briefly, then wrap in paper and pop in the fridge for at least 30 mins.

4.While the pastry is chilling, whisk the goats cheese, cream, lemon zest and chopped herbs until well combined, then set aside.

5.Slice the tomatoes finely. Once the pastry is chilled, preheat the oven to 200° and then roll the pastry out to less than 1/2 cm thickness (careful not to roll too thin though as the pastry is delicate).


6.Cut the pastry into a rough circle shape. Using a pallet knife, spread the goats cheese mixture over the pastry leaving a 2cm gap.

7.Add the tomatoes, then fold the sides of the gallette over. Bake for 35-40 minutes, then leave to rest for 10 minutes.

8.Sprinkle over the fresh basil and enjoy with a nice cold glass of wine

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