Summery, savoury twist on our favourite rustic style tart. The bull’s heart tomatoes are definitely the star of the show and paired with the garlicky whipped tahini and the flaky pastry, this tart is sure to become a summer favourite.
When to eat
I recommend eating this dish from July until September.
This meal is around 87% less polluting than the average UK meal.
- Eating this recipe will save around 2.57 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.28 KM in a modern car.
- 185 g Wholemeal Spelt Flour
- 0.25 Teaspoon Sea Salt
- 0.5 Tablespoon Milled Flaxseed
- 30 g Tahini
- 50 ml Olive Oil
- 70 g Tahini
- 2 Cloves Garlic (minced)
- 1 Lemon (juiced)
- 1 Large Beef Tomato
- 5 g Marjoram
- 2 Teaspoon Zaatar
- 20 g Black Olives
- Preheat your oven to 180C (fan)/(gas mark 4) and line a flat baking tray with parchment.
- Make up your pastry by first whisking the flour with the salt and flaxseeds, leaving a well in the middle.
- Next, pour the oil and tahini into the well and mixing to incorporate. Add 1-2 tablespoons of cold water a teaspoon at a time until the pastry forms a smooth ball.
- Wrap the pastry in a cloth and pop in the fridge to set whilst you get on with making the rest.
- Make the whipped tahini by adding tahini, garlic, lemon and 60 ml water into a food processor or blender. Blend until you have a smooth, creamy consistency. This will take a few minutes. Once this is whipped, set it aside.
- Add the sliced tomato, chopped oregano, a pinch of salt & pepper and a glug of olive oil to a bowl and mix. Let this sit whilst you roll out your pastry on your lined tray.
- Sprinkle over a bit of flour and roll the pastry to in a round, approximately the thickness of a pound coin.
- Spread the whipped tahini on the centre base of the pastry, leaving a 3 cm ring around the edge. Next, layer the tomatoes on top of the tahini.
- Fold the edges the pastry edges over to touch the filling and brush with a bit of olive oil and sprinkle over the zaatar over the crust and tomatoes.
- Put the galette in the oven and bake for 20-25 minutes.Whilst the galette cooks, heat a small frying pan and add a glug of olive oil. Add the olives to the pan and cook until the edges crisp. Set aside.
- Your galette is ready when the pastry is golden and the tomatoes are soft with slightly charred edges.
- Sprinkle over the olives over the galette and serve warm with a summery salad.