Tomato and courgette khorasan galette
Item 1 of 1
This vegetarian galette recipe makes a delicious summer dinner when served with an array of side salads. The khorasan flour pastry results in a delightfully toasted, almost nutty flavour, which pairs well with the sweet tomatoes and tangy feta. A great recipe to use up any allotment vegetables!
First published in 2019
discover more:
Ingredients
Metric
Imperial
Khorasan pastry
- 250g of Doves Farm Organic Wholemeal Khorasan Flour
- 125g of butter, cubed
- 1 pinch of salt
- 75ml of water, chilled
Topping
- 1/2 courgette
- 3 tomatoes, a mixture of large and small and ideally different colours
- 4 sprigs of oregano
- 1 tsp sherry vinegar
- 80g of feta, thinly sliced
- Carapelli Extra Virgin Olive Oil
- 1 lemon, zested
- flaky sea salt
- freshly ground black pepper
To serve
- 1 handful of rocket
SAVE RECIPE
Method
1
Begin by making the pastry. Khorasan dough is more delicate than a plain flour dough and needs a longer rest time, so bear this in mind when beginning this recipe. Place the flour, salt and butter into a food processor and blitz to an even rubble. Slowly add the chilled water and keep blending until a dough forms (you may not need all the water)
2
Tip out onto a lightly floured surface and bring the dough together. Shape into a flat, round disc, wrap in clingfilm and rest in the fridge for at least 2 hours
3
Slice the courgettes into 3–5mm slices and toss with a pinch of salt. Leave to rest in a colander for about 10 minutes, then pat with kitchen roll to remove the excess moisture. This will help you achieve a nice, crisp pastry underneath
4
Slice the tomatoes to the same width as the courgettes and place in a colander or sieve set over a bowl. Sprinkle with leaves from 2 of the oregano sprigs, a pinch of flaky sea salt and the sherry vinegar. This will marinate the tomatoes, and the juices collected underneath make a tasty dressing for the rocket garnish. Leave the tomatoes to marinate for 5 minutes, then pat dry with kitchen roll before they start to go soggy
5
When the pastry has rested, carefully roll out between two sheets of greaseproof paper until 3mm thick. Trim into a 30cm circle and remove the trimmed excess. Preheat the oven to 180°C/gas mark 4
6
Remove the top piece of greaseproof paper and transfer the tart, along with the bottom sheet, to a large baking tray. Place the thin slices of feta on top of the pastry circle, leaving a 6cm border around the edge
7
Arrange the courgette and tomato over the top and then carefully begin to fold the edges of the pastry back in all around the edge
8
Sprinkle with olive oil, flaky sea salt and black pepper and bake for around 30 minutes
9
Remove from the oven and sprinkle over the remaining oregano leaves and lemon zest
10
This galette can be enjoyed hot or cold, and is especially good serves with a handful of rocket dressed with the reserved tomato dressing
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
