Tomato Galette with Pine Nut Spread


A galette is kind of like a pizza only different!


Servings: 6; Duration: about 1 hour
Utensils needed: cookie sheet or flat pan, blender, food processor or hand blender, parchment paper
Oven temperature: 375 degrees



It is important to role the dough for the galettes really thin otherwise the base is too dry after baking. Because of the high fat content, the dough is really sticky so the parchment paper is important for rolling.


Tomato Galette

2 1/2 flour

1 Tab sugar

1 teas salt

1 Tab chopped rosemary

1 cup vegetable shortening

1/2 cup ice-cold water, as needed

Olive oil for brushing

2 large tomatos

Pine Nut Spread


Making the Galettes: Cut the dry ingredients together, adding the water a little at a time. Do not overwork. Form into a disc and refrigerate for 10 minutes. Remove the dough from the frig and roll to 1/4 inch thickness between parchment paper. Cut the dough into three circles about 8 inches round - you could use a cake pan or plate as a guide. Refrigerate another 10 minutes. Remove from the frig and brush the top with oil. Fan the tomato slices overlapping in the center of the disc leaving a 1 inch border. Fold the border in over the tomatos and refrigerate another 15 minutes. Transfer the galettes to a cookie sheet lined with parchment paper and brush with oil. Bake for 30 to 35 minutes and the crust is lightly browned. The tomatos will be very hot. Let cool for at least 5 minutes before serving.


Making the Pine Nut Spread - during making the galette: Preheat the oven to 375 degrees. Chop off the top of the garlic so that the tips are exposed, place on a sheet of aluminum foil cut side up, drizzle with oil and season with salt and pepper and close foil pouch. Bake 30 to 40 minutes until tender. Let cool and squeeze out the soft cloves. Blend together the boiled nuts, roasted garlic, 1/4 cup oil, lemon juice, 1/2 teas salt and 1/4 teas pepper. If using a blender or food processor, scrape down the sides often to get a smooth mix.


Put a dolop of the Pine Nut Spread on top of the galette and perhaps a few sprigs of fresh rosemary and serve!


I don't have a food processor and my blender is not up to this stuff but the hand held blender works fine for the pine nut spread, which is really delicious and I have included it separately under appetizers as a dip! I didn't know from parchment paper till I moved to Germany but it is a staple in cooking here and makes life lots easier with things like pizza and such.


Posted by Evelyn on
love the lessons and post and what he made and shewod you .I am impressed with vegan pastry making. In that setting, I can see people snubbing vegan baking a bit, i.e. no eggs or butter which is sort of the hallmark of pastries so it's pretty cool that they're so on board with vegan baking and using it as part of the curriculum! And most things in the kitchen seem way harder than they are til you just break them down into smaller steps then they arent nearly as intimidating I've found.
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