Garlicky saffron tomato & pesto galette
This beautifully baked gallete is topped with fragrant garlic and saffron tomatoes, and a vegan pesto to bring a fresh burst of flavour.
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- Plus5 mins for cooking if necessay
- 250g mixed baby tomatoes
- 1 tbsp olive oil
- 1 pinch garlic clove
- pinch saffron, finely chopped
- 75g Koko Dairy Free Soft Cream Cheese
- 3 tbsp Sacla Vegan Basil Pesto
- Plain flour, for dusting
- 500g pack Jus-Rol Shortcrust Pastry Block
- ½ tbsp vegan dairy-free spread, melted, or olive oil, for brushing
- Few basil leaves, to serve
Preheat the oven to 200ºC, gas mark 6 and place a large baking sheet inside to heat up. Put the tomatoes in a mixing bowl and add the oil, garlic and saffron. Season generously and stir to combine. Set aside.
Place the Koko and pesto in a small bowl and mash with a fork until well combined and creamy. Chill.
On a large square of baking parchment lightly dusted with flour, roll out the pastry into a 35cm circle. Spread the Koko and pesto mixture over the middle, leaving a 5cm border. Scoop the tomatoes out of the bowl with a slotted spoon, leaving the juices behind, and arrange on top of the Koko. Fold the pastry border up and over the tomatoes, pleating and pressing to form a neat edge. Brush the edges of the pastry with the melted spread or oil.
Carefully slide the galette on its paper onto the hot baking sheet and bake for 40-45 minutes, or until golden on top. Cool slightly, then scatter with torn basil leaves to serve.
Typical values per serving when made using specific products in recipe