Camilla’s Tomato and Anchovy Galette
Camilla serves this tomato galette with a few anchovies and a blob of lemon basil crème fraîche – simply irresistible.
SERVES
8
PEOPLE
Ingredients
500g ripe tomatoes (use a mixture of sizes and colours), cut into ½cm pieces
50g Gruyère, coarsely grated
1 tbsp chopped marjoram or thyme
Freshly ground black pepper
4-8 anchovies
125g crème fraîche
lemon basil
For the pastry
225g plain flour or sieved wholemeal for nuttier flavour plus extra for dusting
100g cold butter cut into cubes
Pinch of salt
2 eggs plus extra beaten egg for brushing
Method
Put the sliced tomatoes into acolander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out themoisture.
Meanwhile, make the pastry.
Put the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency.
Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add a half tsp cold water at a time until it comes together.
Shape into a round, then wrap n parchment paper and chill for 20 minutes.
Preheat the oven to 180°C/gas mark 4 (fan 160°C).
Put the tomatoes into a large bowl with the cheese, garlic and fresh herbs.
Add a good grinding of black pepper. Toss gently to combine using your hands. Set aside.
Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the filling into the middle, leaving a roughly 5cm border around the edge.
Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat.
Brush the pastry with more beaten egg, then bake in the preheated oven for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.
Mix the crème fraîche with some chopped lemon basil to taste.
Note: Drop a few pieces ofanchovy on top and garnish with a sprig of lemon basil or some freshly chopped herbs.
