zoom Garlicky saffron tomato & pesto galette
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Garlicky saffron tomato & pesto galette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Garlicky saffron tomato & pesto galette

    • Vegetarian
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4

    Ingredients

    250g mixed baby tomatoes, halved
    1 tbsp olive oil
    1 clove garlic, crushed
    Pinch of saffron, finely chopped
    75g Koko Dairy Free
    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 

    Method

    1. 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.

    2. Place the Koko and pesto in a small bowl and mash with a fork until well combined and creamy. Chill.

    3. 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.

    4. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary