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!

Honestly, it takes longer to do the washing up than it does to make this rustic tomato galette.  I’m not even kidding!  Because it’s a rustic tart, there’s no need to let the pastry rest, no blind baking and no crimping of edges.  In fact, the more higgeldy piggeldy you can make this, in my opinion, the better!

You can make the pastry by hand but it’s so quick in a food processor if you have one.  I love my Magimix.  I used to have a Kenwood that was utter rubbish.  I had to blitz anything in the tiniest batches and even then it wasn’t guaranteed to do the job.  The Magimix is a absolute workhorse.  And a time saver when it comes to making pastry.

Do you grow your own tomatoes?  I haven’t this year – I’ve got one tiny plant but that hasn’t amounted to much.  4 fruits that just will not turn red 🙁  You can’t beat the flavour of home grown fruits and veggies.  It’s like a whole other realm.

I’ve also packed in the flavour in other ways in this tomato tart with homemade pesto, mustard and sun dried tomatoes.  The pastry is crisp and buttery with crunchy little sesame seeds.

How to make this tomato tart:

Start with the pesto if you’re making your own.  I never buy pesto anymore – it’s just a bit too blah and nondescript for me.  And making your own you can really go to town with flavours using different oils, nuts and herbs.  I mostly use walnuts when making pesto but this autumn I want to try toasted pumpkin seeds.  Yum.

I then get everything else ready as once you’ve made the pastry this tart is so simple to put together.  Dice the sun dried tomatoes, slice the fresh tomatoes and mix the pesto with the mustard.  Oh and mix together the milk an turmeric for the glaze.

To make the pastry put the flour, butter and a pinch of salt into a food processor then whizz for just a few seconds until the butter is well incorporated.  If making by hand simply rub these ingredients together using your fingertips until no lumps of butter remain.  For both methods you then add enough water to make a soft but not sticky dough.

Tip the dough out onto a floured surface and roll out to a large circle roughly 14 inches (35cm).  Carefully roll the pastry round the rolling pin and unroll onto a large baking sheet lined with parchment or a silicon mat.  Don’t worry about overhang as we’ll be folding the edges back over.

Leaving a 2 inch (5cm) gap round the edge spread the pesto and mustard mixture all over the middle of the pastry then scatter over the chopped sun dried tomatoes.

Lay the sliced tomatoes on top of the pesto in a concentric circles overlapping the slices until the middle of the tart is covered.

Carefully fold the extra pastry over the tomatoes so you have a rustic edge.

Finishing the tomato galette:

Brush the milk and turmeric over the pastry border then sprinkle over the sesame seeds.  For any American readers you can also use Everything But the Bagel Seasoning.  I was fortunate enough to have a lovely Instagram friend in the US send me some a while ago and it works a treat here.

Bake the tart at 18o Fan for 35-40 minutes until the pastry is crisp and golden.  Leave to cool slightly before slicing and devouring!

Serve with a lovely fresh salad and quick pickled red onions or some boiled minted new potatoes and garden peas for a delicious summery lunch.

Looking for even more easy summery vegan meals?  Try these:

Summer Pasta Salad

BBQ Cauliflower Wings

Butterbean and Arugula Salad

Creamy Lemon Courgette Rigatoni

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)

Don’t forget to follow me on Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!