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Garlicky saffron tomato & pesto galette
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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
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.
Typical values per serving:
This recipe was first published in January 2020.