Sun-Dried Tomato Spelt Galette


Guys! I made a galette! A Sun-Dried Tomato Spelt Galette. I felt so impressive pulling this corker out the oven and yet it was so simple I was 0% stressed when I made it. 0%!

Sun-Dried Tomato Spelt Galette

It’s hard to mess this up – it’s supposed to be rustic and free form. No precision and no lifting pastry means no stress and in my opinion that’s what home cooking should be.

Sun-Dried Tomato Spelt Galette

This sun-dried tomato spelt galette is wholegrain and 100% plant based but if you fancied it you could grate some parmesan over it at the end just before serving. Enjoy!

Sun-Dried Tomato Spelt Galette

 

Spelt Sun-Dried Tomato Galette
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Sun-Dried Tomato Spelt Galette

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people

Ingredients

For the pastry

  • 1 cup + 2 tbsp spelt flour
  • 1/4 cup cold coconut oil
  • 1/3 cup cold water
  • 1/4 tsp cider vinegar
  • 1 pinch of salt

For the filling

  • 12-15 cherry tomatoes
  • 3 large pitted green olives
  • 5 large sun-dried tomatoes
  • 1 small handful fresh basil
  • 1 clove garlic
  • salt and black pepper to taste

Instructions

For the pastry

  1. In a mixing bowl add the flour and the salt. 

  2. Add in the coconut oil in small chunks.

  3. Cut the coconut oil through the flour until it is a crumbly consistency of different sizes of crumb. I did this with a butter knife and finished it off with my fingers.

  4. Add 1/3 cup water and the cider vinegar. Stir in with a spoon until the dough starts to come together.

  5. Work any remaining flour into the dough with your hands. If the dough is a little dry you can add more water a tbsp at a time.

  6. Once the dough is formed cover and chill in the fridge for up to an hour. If you're short on time 10minutes will do whilst you make the filling.

For the filling

  1. Very roughly chop the garlic, sun-dried tomatoes and olives. 

  2. Combine all the ingredients in a food processor until they form a coarse paste. You may need to push down the sides of the mix between pulses. You can add a little more olive oil if the mix is too thick to blend.

Assembling the galette

  1. Remove the dough from the fridge. On baking paper roll out the dough into a round shape that is about 1/2cm thick.

  2. Spread the sun-dried tomato paste onto the pastry in a circle leaving a couple inches of pastry free around the outside.

  3. Place the cherry tomatoes onto the paste, skin side down.

  4. Sprinkle on 1/2 tsp dried oregano and some black pepper to taste.

  5. Drizzle a little olive oil over the tomatoes.

  6. You can brush the pastry with a little milk of your choice. (Optional)

  7. Slide the baking paper with the galette onto a baking tray and bake at 180°C for 30mins or until the pastry is golden and crispy and the tomatoes and soft.

 

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