Tangy tomato galette with an olive crust
Time: 2 - 2,5 hours
Serves: 4
Ingredients
for the crust
Flour, 150 g
Butter, 75 g (cold)
Parmesan, 20 g (grated)
12 olives (i use a mix of kalamata and black olives)
1 garlic
Parsley, 1 tbsp (finely chopped)
Honey, 1 tbsp
1/2 tsp salt
1/4 tsp black pepper
Ice cold water, 2-3 tbsp
for the filling
Cherry tomatoes, 500 g
Olive oil, 2-3 tbsp
Salt and pepper
Pomegranate molases, 2 tbsp
Sugar, 1 tbsp
Optional ingredients
1 egg - to make an egg wash
1/2 tbsp butter - to add on top of the tomatoes before baking
More parsley as garnish after baking
Method
Measure out your butter, cut it into small pieces and let it chill in the freezer while you prep everything else.
Mince the olives as small and fine as you can. Do the same with the garlic. Combine the two on your cutting board and ‘mash’ them with your knife by pressing your knife down and dragging it across the cutting board.
Chop the parsley finely and grate the parmesan cheese.
Now combine the flour, cold butter, parmesan, olives, garlic, parsley, honey, salt and black pepper. Mix everything around with a spoon and make sure to press down (focusing on the pieces of butter and potential lumps of olive) until you reach a sandlike texture. Pea-sized pieces of butter are totally okay. Add 1-2 tbsp water and mix around using the spoon or your hands, and add 1 tbsp more if needed. The mixture should come together nicely in the hands. Do this as quickly as you can as not to melt the butter.
Add the dough to a flat surface and press everything together and form a rectangle. Fold the rectangle over itself to form a square. Repeat this 2-3 times.
Wrap the dough (tightly) in cling film and refrigerate for 1 to 1,5 hours.
While the dough is chilling, let’s prepare the tomatoes. Heat olive oil in a wide pan. Once the oil is hot add the tomatoes and cook on high heat for 3-5 minutes until nice and charred.
Now turn the heat down to medium and cook the tomatoes covered for about 2-3 minutes. Remove the lid, add the pomegranate molasses, sugar, salt and pepper and let it cook until most of the liquid is gone. You can turn the heat to high again to speed up the process and to give the tomatoes more charring. Make sure not to stir the tomatoes too much as not to break them too much down. Refrigerate until cool, should take about 30 minutes, by which time your dough should be ready.
Preheat your oven to 200 C (400 F).
Flour your work surface generously, roll out your dough to 0,5 cm (0,20 inches) thickness. Do this gently and slowly as the dough is a bit fragile. Take breaks while rolling to check if the dough is sticking to your surface, add more flour if it is.
If it’s starts cracking at the sides, then just pat those places down with your hands and it should come together just fine.
(If you’re a little nervous about rolling out the dough, you can roll it out directly on the parchment paper (without the rack) that you’ll be baking it on. Just make sure to flour the parchment paper less, as it will be hard to remove the extra flour from underneath the dough.)
Transfer your dough to a parchment lined baking rack, add the tomatoes in a single layer, fold over the edges (this doesn’t have to be perfect), add the egg wash to the sides, add a little bit of butter on top of the tomatoes (if adding) and bake at 200 C (400 F) for 30-35 minutes or until golden.
Garnish with parsley and serve warm or cold.
Method with photos
Mince the olives as small and fine as you can. Do the same with the garlic. Combine the two on your cutting board and ‘mash’ them with your knife by pressing your knife down and dragging it across the cutting board.
Now combine the flour, cold butter, parmesan, olives, garlic, parsley, honey, salt and black pepper.
Mix everything around with a spoon and make sure to press down (focusing on the pieces of butter and potential lumps of olive) until you reach a sandlike texture. Pea-sized pieces of butter (as shown) are totally okay.
Add 1-2 tbsp water and mix around using the spoon or your hands, and add 1 tbsp more if needed. The mixture should come together nicely in the hands as shown. Do this as quickly as you can as not to melt the butter.
Add the dough to a flat surface.
Press everything together and form a rectangle.
Fold the rectangle over itself to form a square.
Nice and square. Repeat this 2 times.
Wrap the dough (tightly) in cling film and refrigerate for 1 - 1,5 hours.
While the dough is chilling, let’s prepare the tomatoes. Heat olive oil in a wide pan. Once the oil is hot add the tomatoes and cook on high heat for 3-5 minutes until nice and charred.
Now turn the heat down to medium and cook the tomatoes covered for about 2-3 minutes. Remove the lid, add the pomegranate molasses, sugar, salt and pepper, and let it cook until most of the liquid is gone. You can turn the heat to high again to speed up the process and to give the tomatoes more charring. Make sure not to stir the tomatoes too much as not to break them too much.
Refrigerate until cool, should take about 30 minutes, by which time your dough should be ready.
Flour your work surface generously.
Roll out your dough to 0,5 cm (0,20 inch) thickness. Do this gently and slowly as the dough is a bit fragile. Take breaks while rolling to check if the dough is sticking, add more flour if it is.
If it’s starts cracking at the sides, then just pat those places down with your hands and it should come together just fine.
Gently move it to a rack lined with parchment paper.
If you’re a little nervous about rolling out the dough, you can roll it out directly on the parchment paper (without the rack) that you’ll be baking it on. Just make sure to flour the parchment paper less, as it will be hard to remove the extra flour from underneath the dough.
Add the tomatoes in a single layer.
Fold over the edges (this doesn’t have to be perfect, have fun doing this). I was going for a whimsical looking galette.
Add the egg wash to the sides, add a little bit of butter on top of the tomatoes (if adding) and bake at 200 C (400 F) for 30-35 minutes or until golden.
Add chopped (or in my case- hand torn) parsley on top and enjoy.
It’s honestly equally good cold as it is warm.
