Delicious Tomato and Anchovy Spelt Galettes Recipe You’ll Love
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Oh my goodness, let me tell you about these Tomato and Anchovy Spelt Galettes. Imagine the aroma of baked tomatoes wafting through your kitchen, mingling with the savory scent of anchovies all wrapped up in this crispy, flaky spelt crust—it’s just heavenly. It’s the kind of dish that feels fancy but is really quite easy and straightforward. Perfect for a cozy gathering or a quick weeknight dinner. Trust me, this recipe is a keeper, and it really showcases those beautiful, ripe tomatoes we often overlook…
Why You’ll Crave It
- It’s simple to whip up, even on a busy day—seriously, just 30 minutes prep!
- The combination of anchovies and tomatoes is a flavor bomb—not fishy, just pure umami goodness.
- Feel free to get creative with the filling; I mean, who doesn’t love a good galette?
- They look impressive, so you can wow your friends and family without all the stress.
- Leftovers make for a great lunch the next day—if there are any left, that is!
My family fights over the last slice, it’s that good!
What You’ll Need
- Spelt flour: about 250g, it gives that rustic texture, and it’s a bit healthier!
- Unsalted butter: 125g at room temp so it mixes in well.
- Salt: just a teaspoon to balance it all out.
- Cold water: roughly 50ml, just enough to bring the dough together.
- Ripe tomatoes: around 300g, sliced—look for those juicy ones!
- Anchovy fillets: 6 pieces, that’s where the magic happens.
- Capers: 1 tablespoon for that extra little kick.
- Minced garlic: 1 clove, because garlic makes everything better.
- Fresh herbs: like basil or thyme—or whatever you have on hand.
- Olive oil: for drizzling, don’t be shy!
Easy How-To
Make the Pastry
To kick things off, grab a bowl and toss in the spelt flour with a pinch of salt. Mix it up a bit, then add in a couple of tablespoons of olive oil and just enough water to get it to come together. I usually mix it with my hands until it forms a dough, but don’t overmix—nobody wants tough pastry, right?
Chill, Chill, Chill
Now, wrap that dough in some cling film and pop it in the fridge for about 30 minutes. This makes it firm enough to roll out nicely. Plus, hey, while it chills, you can sip on some tea or maybe chat with a friend.
Preheat the Oven
Okay, while that’s chilling, you can preheat your oven to 200ºC (or about 400ºF)—so it’s nice and hot when you’re ready to bake.
Prepare the Filling
Slice those ripe tomatoes and chop up the anchovy fillets. Don’t forget your fresh herbs! It’s like a little pre-party for your galettes, and the colors are just so vibrant… yum!
Roll and Assemble
Time to roll out the pastry! Flour your surface and get that chilled dough out. Aim for about 25cm (10 inches) across—just go for that rustic shape. Place it on a parchment-lined baking tray, then layer the tomatoes and anchovies, leaving a good 5cm border. Looks kinda pretty already, right?
Fold and Brush
Time to fold those edges over the filling! Don’t worry if it doesn’t look perfect; it’s all about that rustic charm. Give the exposed crust a little drizzle of olive oil, and sprinkle some salt and pepper on top.
Bake Away!
Now, slide those beauties into the oven for about 25 to 30 minutes, or until the pastry is beautifully golden brown. Seriously, your kitchen will smell amazing! Just try to resist eating them directly from the oven…
Good to Know
- Feel free to swap out the anchovies for olives or even just extra veggies if you’re not into that flavor.
- If the galettes seem a little dry after baking, a splash of olive oil before serving can bring it back to life.
- These are super versatile; go wild with the fillings based on what’s in season or what you have in your fridge!
Serving Ideas
- Serve with a fresh mixed salad or a dollop of yogurt on the side—so refreshing!
Top Tricks
- If you want to feel fancy, sprinkle a little grated Parmesan over the filling before baking for an extra layer of flavor.
Frequently Asked Questions
Can I use a different type of flour for the pastry?
Totally! You can swap out the spelt flour for all-purpose or even whole wheat, just keep in mind it might change the texture a bit.
How do I store leftover galettes?
Leftover galettes can chill in an airtight container in the fridge for about two days. Just reheat them in the oven to get that crisp back.
Can I make the pastry in advance?
Of course! You can make that pastry ahead of time and just let it hang out in the fridge until you’re ready to roll.
What can I substitute for anchovies?
If anchovies aren’t your jam, try using something like olives or capers which offer that salty punch, just in a different way.
Can I add other vegetables to the filling?
Absolutely! Toss in whatever veggies you love or have left in the fridge. Bell peppers or zucchini would be great!
Conclusion
So, these Tomato and Anchovy Spelt Galettes are really something special, bringing together vibrant flavors and a nice crust, making for a satisfying meal any night of the week. They’re not just delicious but also a fun way to mix up your cooking routine—and honestly, who doesn’t enjoy a bite of something warm and flaky? Give them a try, and I promise you won’t be disappointed!
More Recipe Suggestions and Combinations
Herbed Vegetable Galette
Mix in seasonal veggies like zucchini and bell peppers with fresh herbs—it’s a delightful twist!
Spinach and Feta Galette
Add sautéed spinach, crumbled feta, and a hint of lemon for a Mediterranean spin.
Mushroom and Gruyère Galette
Sautéed mushrooms with Gruyère create an indulgent filling perfect for comforting meals.
Sweet Tomato and Basil Tart
For a sweeter version, pile on ripe tomatoes topped with mozzarella and fresh basil, drizzled with balsamic reduction.
Caramelized Onion and Goat Cheese Galette
Caramelized onions and creamy goat cheese combine beautifully for a sweet and tangy experience.
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