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Tomato and Onion Galette

Tomato and Onion Galette


  • Prep Time: 40m
  • Cook Time: 20m
  • Total Time: 1h
  • Serves: 4

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Ingredients

Galette Pastry

  • ORGRAN All Purpose Plain Flour
  • 1/4 cup light olive oil
  • 3/4 cup icy cold water
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ORGRAN No Egg™, Egg Replacer (+2 tbsp water, whisked together)

Galette Topping

  • 3 roma tomatoes, sliced
  • 1 large onion, thinly sliced
  • 6 sprigs fresh thyme
  • 1/2 teaspoon dried oregano
  • sea salt (to taste)
  • pepper (to taste)

Method

  • Combine all dry dough ingredients in a wide bowl. Combine all wet ingredients in a separate bowl.
  • Combine the two and gently knead together. Wrap in cling wrap and place into fridge for 20 mins.
  • Prepare all the galette toppings and set aside.
  • Roll the dough out between 2 pieces of baking paper with a rolling pin and place it back into the fridge for 20 mins (keep it between the baking paper).
  • Preheat the oven to 190°C fan forced.
  • Using a kitchen brush, spread a thin layer of olive oil over the galette, then sprinkle the oregano over the olive oil base leaving about 3cm of space around the edge.
  • Top with the slices of onion and season with the sea salt and pepper. Finally top with the slices of tomato, each slice overlapping the other. Sprinkle with a few thyme leaves.
  • Fold the edges of the dough in bit by bit, using your fingers to press it together if it cracks.
  • Transfer galette onto baking tray and bake for 20-25 mins. Do not over bake as dough may become 'crunchy'.
  • Once cooked, sprinkle fresh thyme leaves over galette and cut into wedges. Serve hot.
  • Optional: drizzle gluten free balsamic vinegar over galette.