Tomato and basil galettes

    32 min

    Galette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little Parmesan cheese. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. They're also good cold.

    5 people made this

    Serves: 6 

    • Parmesan scone dough
    • 115 g (4 oz) self-raising white flour
    • 85 g (3 oz) self-raising wholemeal flour
    • 1 tsp baking powder
    • pinch of salt
    • 30 g (1 oz) cool butter, diced
    • 25 g (scant 1 oz) Parmesan cheese, freshly grated
    • 120 ml (4 fl oz) semi-skimmed milk
    • Tomato and basil topping
    • 3 tsp extra virgin olive oil
    • 1 garlic clove, crushed
    • 3 tbsp sun-dried tomato paste
    • 3 tbsp shredded fresh basil leaves
    • 3 large plum tomatoes, thinly sliced
    • 30 g (1 oz) pine nuts
    • fresh basil leaves to garnish

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the oven to 220ºC (425ºF, gas mark 7). Sift the white and wholemeal flours, baking powder and salt into a bowl, tipping in the bran left in the sieve. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the Parmesan cheese.
    2. Make a well in the middle and pour in the milk. Mix together to make a fairly soft dough. Knead lightly for a few seconds or until smooth.
    3. Roll out the dough on a lightly floured surface to 5 mm (¼ in) thickness. Cut out 6 rounds about 10 cm (4 in) in diameter. You will need to re-roll the trimmings to cut out the last round. Transfer the rounds to a non-stick baking sheet, spacing well apart. Mark the edges with a fork, if liked.
    4. Brush the tops with 2 tsp of the olive oil. Mix the remaining 1 tsp oil with the garlic, tomato paste and basil, and spread thinly over the rounds, leaving a border of about 5 mm (¼ in) clear. Arrange the tomato slices on top, overlapping them slightly and covering all of the basil topping.
    5. Bake for 7 minutes, then scatter the pine nuts over the tomatoes. Return to the oven and bake for 3–5 minutes or until the galettes are risen and the edges are golden brown. Serve hot, garnished with basil leaves.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Another idea

    For caramelised onion galettes, cook 500 g (1 lb 2 oz) thinly sliced red onions in 1½ tbsp extra virgin olive oil over a low heat, partly covered and stirring occasionally, for about 10 minutes. Add 2 tsp balsamic vinegar and 1 tsp soft light brown sugar. Gently cook for a further 4–5 minutes, stirring frequently, until very soft. Remove from the heat and stir in 30 g (1 oz) chopped dry-packed sun-dried tomatoes. Season with pepper to taste. Make the galette bases, adding 2 tsp chopped fresh thyme to the dry ingredients, and rubbing in only 15 g (1/2 oz) butter and 55 g (2 oz) crumbled feta cheese; omit the Parmesan cheese. Spoon the onion mixture on top of the galettes and bake in a preheated 220ºC (425ºF, gas mark 7) oven for 10–12 minutes or until risen and golden brown.

    Plus points

    Wholemeal flour contains more B vitamins, iron, selenium and zinc than white flour, but used on its own makes heavy pastry and scone mixtures. Mixing wholemeal and white flour produces a lighter result. * Apart from its culinary uses, basil is prescribed by herbalists as a natural tranquilliser and to help relieve cramps, upset stomachs and flatulence.

    Each serving provides

    copper * A, B1, E, niacin, calcium, iron, potassium, selenium, zinc

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