Rustic Tomato Spelt Galette
Fresh, crisp, delicious
An amazing summer galette recipe that we will be making from scratch. But have no fear my dear, it is not as daunting as it seems.
The softness of the ricotta, the freshness of the tomatoes and the nuttiness of the spelt flour all go so perfectly well together. Have this as lunch, light dinner or serve it up as a starter at your next dinner party too. No one will complain.
Spelt flour is a great alternative to regular flour as it can for some people (like myself) cause less sensitivities. It is still a glutenous flour so it is not suitable for a gluten-free diet. Spelt flour has a slightly nutty taste and results in a somewhat heavier and denser dough than regular flour. So that is why we are adding elegant tomato toppings. Isn’t it wonderful.
The recipe for the dough is based on an amazing pastry recipe from the My New Roots cookbook, so of course, it can be nothing else but fabulous.
This tomato spelt galette recipe can also be adapted to other seasons of course! Hear hear for thinly sliced butternut squash, broccoli rabe, leeks or even thinly sliced cabbage. The spelt galette is your oyster.
This recipe is: wheat-free and vegetarian.
Ingredients
DOUGH
Spelt flour 240g
1/2 tsp salt
80ml melted coconut oil
110ml water
Filling
FILLING
1 shallot
150g ricotta cheese
150g spreadable goat cheese
2 regular tomatoes, sliced thinly
A cup of cherry tomatoes, mixed colours if you can find them
Fresh thyme, about 6 sprigs
Olive oil
Zest of 1/2 lemon + more to serve
Pepper & salt
Egg
How to
1.
DOUGH FIRST: sift spelt flour and salt over a bowl. Add melted coconut oil and stir with a fork. Add up to 110ml water one bit at a time, just until the dough stops crumbling and shapes into a bowl. Knead a little (not too much!)
2.
Cover with damp towel and rest for 1 hour or longer in the fridge
3.
Once done, preheat your oven and roll the dough between parchment paper with a rolling pin until you have a thin flat roundish surface. No need to be very precise about the shape, we’ll correct all that later on. Transfer to a baking sheet.
4.
FILLING SECOND: while the dough is resting, sauté shallot in olive oil until caramelised.
5.
Thinly slice the tomatoes and cut cherry tomatoes in halves.
6.
Mix the ricotta and goat cheese together in a bowl with the lemon zest and a pinch of salt and pepper.
7.
NOW FOR THE FUN PART: spread the ricotta and goat cheese filling over the galette dough, leaving out a cm or 2 from the edges.
8.
Top with fresh thyme, caramelised shallots and tomatoes.
9.
Fold the edges of the dough over the filling. Beautiful!
10.
For an extra golden crust we are making an egg wash: beat the egg in a bowl and brush the egg over the edges of the dough.
11.
Put in a the preheated oven and bake for 20 to 25
12.
Top with an extra dollop of the ricotta-goat cheese mix and fresh basil. You can serve this next to a simple rocket salad with pine nuts, olive oil and balsamic vinegar.
