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Onion, olive & tomato galette
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1 tbsp olive oil
3 large onions, sliced
1 tsp caster sugar
Handful oregano, leaves roughly chopped
320g cherry vine tomatoes
50g pitted dry black olives
225g plain flour, plus extra for dusting
½ tsp salt
110g unsalted butter, cubed and chilled
1 tsp nigella seeds
1 Waitrose British Blacktail Free Range Egg, beaten for glazing
1. Heat the oil in a large saucepan. Fry the onions, ½ tsp sugar, the oregano and a pinch of salt over a medium heat for 25 minutes, stirring occasionally, until golden. Take off the heat. Stir in the tomatoes and olives; cool.
2. Meanwhile, whizz the flour, remaining ½ tsp sugar and the salt in a food processor. Pulse in the butter until it resembles breadcrumbs. Pulse in the nigella seeds and 3-5 tbsp iced water until it comes to a ball. Shape into a disc, wrap in cling film and chill for 20 minutes.
3. Preheat the oven to 180˚C, gas mark 4; put a large, flat baking sheet in to heat up. Roll the pastry out on baking parchment to a circle about 0.3cm thick. Pile the onion mixture in the middle, leaving a 5cm border, then bring the pastry up around the filling. Brush the exposed pastry with egg. Slide the galette, on the parchment, onto the hot baking sheet. Bake for about 35 minutes until golden. Cool for 10 minutes then serve.
You can also use ready-made shortcrust pastry. Scatter over the nigella seeds before rolling it out.
This recipe appeared within the March 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per serving (4) 2441kJ
This recipe was first published in Thu Feb 22 12:58:52 GMT 2018.