More Daily Veg by Joe Woodhouse

Author:Joe Woodhouse [Woodhouse, Joe]
Language: eng
Format: epub
Tags: Cooking, General, Specific Ingredients, Vegetables, Vegetarian, Courses & Dishes, Salads
ISBN: 9781804190838
Google: waWYEAAAQBAJ
Amazon: B0BKZJ4QDV
Publisher: Octopus
Published: 2023-09-28T00:00:00+00:00

Cheese & TOMATO galette

Impressive and worthy of a gathering, but without the faff of lining a tart case. I think of this as a fancied-up cheese, onion and tomato sandwich. Try to get very ripe and juicy tomatoes. The coarsely ground wholemeal flour in the crust brings wonderful texture and flavour. It is worth seeking out if you can find it. Make sure to add enough liquid to bind the pastry dough, which will help with rolling out and transferring to the baking sheet.

SERVES 6

– 300g (10½oz) wholemeal flour, I like to use a coarsely ground flour for texture, plus extra for dusting

– 150g (5½oz) unsalted butter

– 1 tablespoon vinegar, your preferred, cider, white or red wine all work well

– 2 tablespoons cold water

– 2 tablespoons olive oil

– 2 onions, finely sliced

– 700g (1lb 9oz) tomatoes, the same variety or a mixture, cut in half across the equator

– 100g (3½oz) your favourite hard cheese, or a mix, such as Cheddar, goat’s, Gruyère or Comté, grated

– 1 egg, beaten with 1 tablespoon milk

– sea salt flakes and black pepper

1. First, make the pastry. Put the flour, butter and a pinch of salt in a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the vinegar and cold water, then pulse a few more times to combine. Turn out and gently knead a few times to bring together into one mass. Cover and chill in the fridge for 1 hour. You can reduce this time to 30 minutes if you are in a rush.

2. In a medium saucepan over a medium heat, add the oil followed by the onions. Cook with a pinch of salt for 12–15 minutes until soft and translucent but without much colour. Covering with a lid can help. Set aside to cool a little. Meanwhile, sprinkle a pinch or two of salt into the tomatoes and mix them up.

3. Preheat the oven to 180°C (350°F), Gas Mark 4. Dust baking parchment, which fits the baking sheet, with flour, place the dough in the middle, sprinkle more flour on top and roll out in long strokes going one direction at a time. Avoid rolling back and forth too much. The dough goes outside the baking parchment, which is fine. The diameter of the dough should be roughly 40–45cm (16–17¾in).

4. Drain any juice that has been released from the tomatoes by placing them in a sieve. Spread the pastry evenly with the onions, leaving a 2cm (¾in) border. Add the cheese, then the tomatoes, cut-side up. Starting with the least tidy section, fold that portion of pastry, say 4–6cm (1½–2½in) long, toward the centre. Repeat until you have completed the circumference of the galette. You should have an octagon 28–32cm (11–12in) in diameter that is within the baking parchment. Now, either on the chopping board with the tray at an angle, or with the tray pressed up against the side of the chopping board at the same level, pull the parchment with the galette onto the baking sheet in one swift movement.

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