Tomato and Onion Galette

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.