Introduction
Tomato and Anchovy Spelt Galettes are a delightful dish that combines the rich flavors of ripe tomatoes and savory anchovies, all wrapped up in a wholesome spelt crust. This recipe is perfect for those looking to enjoy a unique twist on traditional galettes, showcasing seasonal vegetables in a crispy, flaky pastry. Whether you serve it as a savory snack or a light lunch, it’s sure to impress your family and friends with its beautiful presentation and delicious taste.
Detailed Ingredients with measures
For the spelt pastry:
– 250g spelt flour
– 125g unsalted butter
– 1 teaspoon salt
– 50ml cold water
For the filling:
– 300g ripe tomatoes
– 6 anchovy fillets
– 1 tablespoon capers
– 1 clove garlic, minced
– Fresh herbs (such as basil or thyme, to taste)
– Olive oil for drizzling
Prep Time
The preparation time for this dish is approximately 30 minutes, allowing you to prepare the pastry and filling with ease.
Cook Time, Total Time, Yield
The cooking time for the galettes is about 25-30 minutes, resulting in a total time of around 1 hour from start to finish. This recipe yields 4 galettes, making it perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Prepare the spelt pastry
Start by placing the spelt flour and a small pinch of sea salt into a bowl. Mix it well and then add in a couple of tablespoons of olive oil and a small amount of water. Stir the mixture until it begins to form a dough.
Chill the dough
Once the dough has formed, wrap it in cling film and refrigerate for at least 30 minutes. This will help to firm up the pastry, making it easier to roll out later.
Preheat the oven
Preheat your oven to 200ºC (400ºF) to ensure it’s hot and ready for baking once the galettes are assembled.
Prepare the filling
While the dough is chilling, slice the tomatoes and chop the anchovies in preparation for the filling. You can also include herbs such as basil or oregano for added flavor.
Roll out the pastry
Take the chilled dough out of the fridge and roll it out on a flour-dusted surface until you achieve a thin layer. Aim for a circular shape, ideally around 25cm (10 inches) in diameter.
Assemble the galettes
Transfer the rolled-out pastry onto a baking tray lined with parchment paper. Arrange the sliced tomatoes and chopped anchovies on top, leaving a border of about 5cm (2 inches) around the edges.
Fold the edges
Carefully fold the edges of the pastry over the filling, making sure to create a rustic-looking galette. You can pinch the pleats together to ensure the filling is secured.
Brush with olive oil
Drizzle a little olive oil over the exposed crust and season with salt and pepper to taste. This will help achieve a nice golden color when baking.
Bake the galettes
Place the galettes in the preheated oven and bake for approximately 25-30 minutes, or until the pastry is golden brown and cooked through.
Serve
Once baked, remove the galettes from the oven and allow them to cool slightly before slicing. Serve warm or at room temperature as a delightful appetizer or main course.
Notes
Variations
Feel free to customize the filling by adding other vegetables such as zucchini, peppers, or olives to suit your taste.
Storage
Leftover galettes can be stored in an airtight container in the fridge for up to two days. Reheat in the oven for the best results.
Serving Suggestions
These galettes pair nicely with a fresh salad or a dollop of yogurt for added creaminess. Enjoy your meal!
Cook techniques
Making the Pastry
Prepare the spelt pastry by combining spelt flour with cold butter, ensuring the mixture resembles breadcrumbs before gradually adding water to form a dough.
Rolling Out the Dough
Roll the dough on a floured surface to the desired thickness, ensuring it’s even to allow for uniform cooking.
Prepping the Filling
Prepare the tomato and anchovy filling by chopping tomatoes and mixing them with anchovies, herbs, and seasonings for enhanced flavor.
Assembling the Galettes
Layer the filling onto the rolled pastry, leaving an edge to fold over the filling for a rustic presentation.
Baking the Galettes
Bake the assembled galettes in a preheated oven at the specified temperature until the pastry is golden and crisp.
FAQ
Can I use a different type of flour for the pastry?
Yes, you can substitute spelt flour with other flours, but it may change the texture and taste of the galettes.
How do I store leftover galettes?
Leftover galettes can be stored in an airtight container in the refrigerator for up to three days.
Can I make the pastry in advance?
Yes, you can prepare the pastry in advance and refrigerate it until you’re ready to use it.
What can I substitute for anchovies?
If you prefer not to use anchovies, consider using olives or capers for a similar salty flavor.
Can I add other vegetables to the filling?
Absolutely! You can include various vegetables like bell peppers, zucchini, or spinach to customize your galettes.
Conclusion
The tomato and anchovy spelt galettes offer a delightful combination of flavors and textures, making them a satisfying dish perfect for any occasion. The unique use of spelt flour not only enhances the taste but also brings a nutritious element to your meal, making it a wholesome choice. The balance of savory anchovies with sweet tomatoes can be enjoyed by both the adventurous and the traditional palate.
More recipes suggestions and combination
Herbed Vegetable Galette
Try a variation using seasonal vegetables and fresh herbs. Incorporate zucchini, bell peppers, and a sprinkle of basil for a refreshing twist.
Spinach and Feta Galette
Combine sautéed spinach with crumbled feta cheese and a hint of lemon zest for a Mediterranean flair.
Mushroom and Gruyère Galette
Sautéed mushrooms with melted Gruyère cheese can create a rich and indulgent filling perfect for a comforting meal.
Sweet Tomato and Basil Tart
For a sweeter version, use ripe tomatoes topped with fresh basil, mozzarella, and a drizzle of balsamic reduction for an elegant appetizer.
Caramelized Onion and Goat Cheese Galette
Caramelized onions with creamy goat cheese make for a deliciously sweet and tangy galette that pairs beautifully with a side salad.