Tomato Galette with Pea and Mint Pesto

By using the coconut oil as the fat in this Tomato Galette with Pea and Mint Pesto, the pastry will be extra crispy and crumbly. The pea and mint pesto gives a sweet freshness to the galette, which is complemented by the roasted tomatoes.

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Skill level: Basic

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Servings: Makes 8 slices

Nutritional Information:

Per slice (107g)
Calories 321, Fat 23g, Saturates 14g, Carbohydrate 24g, Sugars 2.4g, Fibre 3g, Protein 4.7g, Salt 0.04g

Ingredients

For the pastry

200g (7oz)

Plain Flour

2 tbsp

Nutritional Yeast

1 tsp

onion granules

2 tsp

Dried Rosemary

120 (4oz)

coconut oil, solid from the fridge

4 tbsp

Water

For the mint and pea pesto

140g (10oz)

Frozen Peas

Handful

Fresh mint, chopped

3 tbsp

Nutritional Yeast

4 tbsp

Pine Nuts

4 tbsp

Olive Oil

For the filling

250g (9oz)

Cherry Tomatoes, halved

Method

To make the pastry, add the plain flour, nutritional yeast, onion granules, dried rosemary and coconut oil to a food processor and pulse until the mixture resembles breadcrumbs. Then add the water one tablespoon at a time into the bowl until a dough is formed. Wrap the pastry in clingfilm or a vegan wax wrap and place into the fridge to rest for 20 minutes.

Whilst the pastry is resting, add all the pesto ingredients to a blender and blend until almost smooth.

Preheat the oven to 200°C/400°F/Gas 6, then roll the pastry out into a circle, roughly 6mm thick. Spread the pesto onto the pastry leaving a 4cm border, top with the cherry tomatoes and fold over the border. Place the galette onto a lined baking tray and chill for 20 minutes, then bake in the oven for 30-35 minutes until the pastry is cooked and crisp.

Tomato Galette with Pea and Mint Pesto

Tomato Galette with Pea and Mint Pesto