It’s tomato season! This savoury spelt galette features fresh local tomatoes, homemade basil pesto and feta. A light dish that makes a great appetizer or side.
Perfect for the bounty of those ripe beauties that may be popping up in your backyard. (Thanks to my friend Marie for contributing her home grown tomatoes for this recipe!)
- 1 cup Spelt flour
- 1/2 tsp sea salt
- 1/4 cup cold butter, cut into cubes
- 3 Tbsp cold water
- 1 tsp lemon juice
- 1 cup fresh basil leaves
- 3 Tbsp cup pine nuts
- 1 garlic clove
- 3 Tbsp parmesan cheese
- 2 Tbsp olive oil
- 1 pint grape or cherry tomatoes, halved
- sea salt and black pepper to taste
- 1 egg, lightly beaten
- 1 Tbsp water
- 1/3 cup feta cheese
- In a large bowl, combine the Spelt flour, and salt. Add the butter pieces and toss to coat. Using a pastry cutter or food processor, work the mixture until it forms a course meal with some pea sized bits. (You can also use your fingers for this. Tip: Dip your fingers in ice cold water first to avoid warming the mixture too much).
- Combine the 3 Tbsp ice water and lemon juice, and drizzle over the flour mixture. Toss with a spatula or your hands until combined. Gently squeeze the dough with your hands to bring the dough together. If necessary, add up to 1tbsp of ice water until the dough holds together.
- Turn the dough out onto your work surface, and with the heel of your hand gently pat dough out to form a rectangle about 1/2 inch thick. Fold the dough in half, then repeat the process two times. Shape dough into a flat disc, cover with plastic wrap and refrigerate for 2-8 hours.
- Place the tomatoes in a colander over a baking pan or other dish and sprinkle with sea salt. Let drain for 20-30 mins.
- To make the pesto, add the basil and pine nuts to a food processor and pulse several times. Next, add the garlic and cheese and pulse several more times. You may need to scrape down the sides with a spatula at this point. Let the food processor run and slowly add the olive oil. Stop and scrape down the sides of the processor as needed. Continue until a paste forms, then set aside.
- Preheat oven to 375 degrees. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 8-10 inches wide and 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. Spread the pesto over the dough leaving a 2 inch border around the edge. Scatter the drained tomatoes over the pesto and sprinkle with salt and pepper to taste. Fold the outer edge of the dough inward, pleating the dough as necessary and leaving the filling exposed in the centre. Combine the egg and 1 tablespoon water then brush on the pastry edges.
- Bake for 30 minutes or until crust is golden brown. Remove from oven, and sprinkle evenly with the feta cheese. Return to the oven and bake for an additional 5 minutes. Cool at least 10 minutes. Serve warm or at room temperature then cut into wedges.