Tomato galette

Tomato galette

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  • 6
  • Easy
  • Health conscious
  • 40 minutes, plus 1 hour’s chilling time
  • 40 minutes
  • Woolworths Bellingham Strawberry Rosé 2019


  • For the pastry:
  • 250 g stoneground flour
  • 1/2 t salt
  • 200 g unsalted butter, cubed
  • 3⁄4 cup thick sour cream
  • For the filling:
  • 5 (600–700 g) large, firm, ripe tomatoes, sliced
  • sea salt and freshly ground black pepper, to taste
  • 30 g Parmesan, grated
  • 70 g feta, crumbled
  • 1 t oregano
  • olive oil
  • wild rocket, to garnish
  • Ingredients aren't specified.

Cooking Instructions

1. To make the pastry, mix the flour and salt. Cream the butter and sour cream together, then mix in the flour to make a soft dough. Turn out onto a large sheet of lightly floured baking paper. Cover with another sheet of paper, then roll into a circle 30 cm in diameter. Chill for 1 hour.
2. To make the filling, sprinkle the tomatoes with salt and allow to stand for 10 minutes to remove excess moisture. Pat dry using kitchen paper.
3. Place the pastry on a baking sheet and peel off the top sheet of baking paper. Sprinkle the Parmesan over the pastry, leaving a border of 3–5 cm. Add the crumbled feta, oregano and season with pepper. Top with the tomatoes. Fold the pastry over the tomatoes and moisten the tomatoes with a little olive oil.
4. Bake at 190°C for 40 minutes, or until golden brown. Add a twist or two of black pepper. Allow to stand for about 10 minutes before serving. Garnish with a handful of wild rocket.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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