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.