Cherry Tomato Galette With Sourdough Crust
Looking for a way to turn juicy tomatoes into a show-stopping dish? This sourdough cherry tomato galette is the perfect way to combine a flaky crust with a savoury filling that’s bursting with summer flavour. Using sourdough discard gives this galette pastry a buttery, tangy depth that’s impossible to resist.
Ingredients
For Sourdough Pastry
- 160 g unsalted butter frozen
- 250 g plain flour all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar optional
- 100 g sourdough discard 100% hydration, fridge cold
- 3-5 tablespoons cold water
Filling
- 200 g cream cheese
- 1 egg yolk
- 1 garlic clove minced
- ½ teaspoon salt
- 5 g basil leaves finely chopped + extra for topping
- 500 g cherry tomatoes halved
- 1 tablespoon olive oil
- 1 egg white beaten + a drop of milk or cream, for egg wash
- a drizzle of balsamic glaze optional
Instructions
Sourdough Pastry:
- Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
- In a large mixing bowl, place the flour, salt and sugar, if using, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
- In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
- Add the sourdough mixture to the flour and, using a blunt knife or a fork, work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
- Flatten the pastry, wrap it tightly in cling wrap and chill for 4 hours (or overnight).
Filling, Assembly and Baking:
- In the meantime, combine cream cheese, egg yolk, basil, minced garlic and salt in a bowl.
- Preheat the oven to 190°C (375°F).
- Prepare the egg wash by beating an egg white with a drop of milk or cream.
- On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough circle, measuring about 35-40 cm in diameter (about 2-3mm thick).
- Spread the cream cheese mixture on the pastry, leaving about 5cm (2in) edge.
- Arrange the halved tomatoes snuggly, cut side up, over the cream cheese. Drizzle the tomatoes with a little olive oil and season with salt and pepper.
- Fold the sides of the sourdough pastry over the filling and brush the pastry edges with a beaten egg and mixture.
- Slide the parchment paper with the galette onto a baking sheet, and bake for approximately 40 minutes.
- Leave the galette to cool down and firm up for 10-15 minutes before drizzling the top with balsamic glaze and garnishing with basil leaves.
Nutrition
Calories: 539kcalCarbohydrates: 43gProtein: 9gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 151mgSodium: 518mgPotassium: 295mgFiber: 2gSugar: 6gVitamin A: 1648IUVitamin C: 19mgCalcium: 65mgIron: 3mg
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