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Tomato and anchovy spelt galettes
Makes 6 Cakes, Bread and Pastries
Ingredients
- 1 x quantity wholemeal spelt flaky shortcrust pastry (see recipe linked)
- 30g anchovy fillets
- 120g cherry tomatoes, halved
- 60g olives, pitted and halved
- 1tbsp oregano or thyme leaves
- egg wash
- 60g Italian hard cheese, to serve (optional)
- herbs, to garnish (optional)
For the egg wash
- 1 medium egg plus 1 yolk
- 1tbsp whole milk
For the caramelised onions (Makes 2 x 250ml jars)
- 50g unsalted butter
- 2tbsp olive oil
- 1kg onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 bay leaf
- 5g sea salt flakes
- 1tsp freshly ground black pepper
- 1tbsp chopped thyme
Method
To make the caramelised onions, melt the butter and olive oil in a large heavy-based frying pan over a medium heat. Add the onions, garlic, bay leaf, salt and pepper and cook with the lid on, stirring occasionally, for 10–12 minutes to soften the onion and release the juices.
Remove the lid and reduce the heat to medium–low. Cook, stirring occasionally, for a further 45 minutes until the mixture is dried out and appears thick and glossy. Stir in the thyme. You’ll have more caramelised onions than you need for the recipe, so decant what you don’t use into sterilised jars, seal and keep to eat with cheese and cold meats.
To make the wholemeal spelt flaky shortcrust pastry, see recipe here. Put the pastry on a lightly floured worktop and divide into 6 equal pieces. Roll each piece into a disc 3mm thick and 16cm in diameter and lightly score a circle 2cm in from the edge. Cover and put in the fridge for at least 30 minutes.
Put the chilled discs on sheets of baking paper, then spoon around 50g caramelised onion on to each galette base and spread it out to meet the 2cm margin. Divide the anchovy fillets among the galettes, then top with the tomatoes, olives and herbs.
Fold the margin of pastry in towards the centre, over the edge of the filling, then crimp the pastry edges together to contain the filling. To make the egg wash, whisk the ingredients together with a pinch of salt. Lightly brush the exposed pastry border with egg wash. Put the galettes back in the fridge, still on their baking paper.
Preheat the oven to 210C/ 190C F/Gas 6 and put two baking trays in to heat up. Slide the galettes on their baking paper on to the hot trays. Bake for 10 minutes, then reduce the oven to 200C/180C F/Gas 6 and turn and swap the trays. Bake for a further 18–20 minutes until the pastry edges are deep golden brown.
Transfer to a wire rack to cool for a few minutes, then use a vegetable peeler to shave a little cheese over each galette, if using, and garnish with herbs, if using, before serving.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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