Ingredients: CRUST: 1 1/4 cup wholegrain spelt or wheat flour 60 ml ice-cold water refrigerated for a while 1/2 tsp salt 110 g ice-cold butter cubed LIVE BIO BLACK CAPER TAPENADE FILLING: 3 cups cherry tomatoes 600-800g Parmesan 3 TBSP olive oil salt pepper 1 egg 1 TBSP cold water Instructions: Preheat the oven to 190 °C Crust Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour. Roasted cherry tomatoes Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture. Turn the oven up to 220 °C. Galette Roll the dough to about 3mm thick circle. Spread Live bio tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes. In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges. Sprinkle the galette with some grated parmesan and a little pepper. Bake for about 20 minutes or until the crust is golden and crunchy.