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Crisp, flaky, buttery pastry, homemade pesto and sweet summer tomatoes make the perfect rustic tomato galette. This is so simple to put together but SO full of flavour! Recipe on thecookandhim.com | #tomatogalette #tomatotart #easysummerrecipes #tomatoes #tomatorecipes #vegan #pesto

Rustic Tomato Galette with Homemade Pesto

Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Quantity: 2-4 servings

Ingredients

Tart filling:

  • 2 tablespoons vegan pesto
  • 1 teaspoon wholegrain mustard
  • 6 sun dried tomatoes
  • 4-6 large tomatoes
  • 1/2 tablespoon non dairy milk
  • pinch turmeric
  • 1 teaspoon white or black sesame seeds or combination of both

Pastry:

  • 1 + 1/2 cups (200g) plain flour
  • 1/2 cup (120g) vegan butter
  • large pinch salt
  • 2-4 tablespoons cold water

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
  2. Mix the pesto with the mustard and roughly chop the sun dried tomatoes. Mix the milk with the turmeric
  3. To make the pastry put the flour, butter and salt into a food processor and blitz for just a few seconds until no lumps of butter remain and you're left with a lumpy sandy mixture
  4. With the motor running, add a little of the cold water at a time until you have a soft but not sticky dough
  5. Tip the dough out onto a lightly floured surface - kneading it lightly if necessary - then roll the dough out to a large circle roughly 14 inches (35 cm)
  6. Use the rolling pin to carefully lift the dough onto the prepared tray. Don't worry about overhang as this is what will be folded over to make the tart
  7. Leaving a 2 inch (5cm) border round the whole edge, spread the pesto/mustard mix over the middle of the pastry then scatter over the chopped sun dried tomatoes
  8. Thickly slice the tomatoes - how many you need will depends on size of tomato and how thick/thin you slice them!
  9. Lay the tomatoes on top of the pesto in concentric circles, overlapping each one then carefully fold the pastry over itself and the tomatoes
  10. Brush the milk and turmeric mixture over the pastry then sprinkle over the sesame seeds
  11. Bake the tart for 35-40 minutes until the pastry is crisp and golden

Recipe by The Cook & Him at https://thecookandhim.com/recipes/rustic-tomato-galette-with-homemade-pesto/