Check out this stunningly colourful, drool worthy Cherry Tomato, Bocconcini and Basil Galette! Generally colourful food looks super appetising, however you might be interested to know that bright colours in fresh produce is also a really simple way to get a handle on nutrition. My mantra for nutrition is “see colour, eat colour”, humans are naturally programmed to gravitate towards beauty and vibrance for a reason and it’s a great general rule of thumb to make sure your body is getting the right vitamins and minerals it needs. Give it a go, it’s super easy and makes for a really nice brunch to share with a side salad and a bevy on a Sunday afternoon.
| Prep Time | 35 |
| Cook Time | 30 |
| Passive Time | 3-4 hours |
| Servings |
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Ingredients
- 1 3/4 cups Biodynamic Premium Baker’s Flour Spelt flour is also a good one!
- 1/4 tsp salt
- 1/2 tsp dried dill or dried basil
- 105 grams organic unsalted butter
- 2-3 tsp iced water
- 130 grams organic cherry tomatoes
- 5 - 8 balls bocconcini chopped in half
- 5-10 leaves organic basil leaves fresh
- 4-5 slices Organic Prosciutto optional
Ingredients
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Instructions
- Let's make the pastry first: In a medium bowl mix together the flour, dill and the salt.
- Cut the chilled butter into rough cubes and add into the bowl.
- Using your fingers rub the butter into the flour mixture until it resembles breadcrumbs.
- Add the water, one spoon at a time until you can roll the dough up into a nice ball. Rest in the fridge for 3-4 hours.
- Top Tip: Putting the dough in the fridge just makes it easier for you to roll it out without the dough getting stuck to your board. You can also leave the pastry ball overnight, however you might need to let it soften out of the fridge for about 30 minutes before you can start rolling.
- Now we are ready to start making the galette, firstly, preheat your oven to 180°C fan-forced (356°F).
- Clean and flour a workable surface.
- Roll out your dough ball into a rough circle with an approximate diameter of 38cm (15”) The thickness should be about 5mm.
- Once it’s ready, use a 9” baking tin to make a slight impression on the dough. This will give you a guideline of where to place your tomato and cheese filling.
- Add the cherry tomatoes, bocconcini and fresh basil into a small bowl and toss through with a pinch of salt or two.
- Arrange the tomato, cheese and basil mixture within the 9” circle guideline you just created. If you’re adding some prosciutto, I like to break them into smaller shreds and drape them on.
- Now plete up the edges starting from one point, folding your way all the way around. This step is actually pretty forgiving once it’s baked so just do your best!
- Lastly beat an egg or use a little milk to wash the top of the pastry (If you’re vegan, a little soy milk also works well or skip this step entirely).
- Bake in the oven for 25-30 minutes.
- Let the pastry cool slightly before slicing it up.
- Serve it with your favourite side salad or some organic roasted potatoes, then drool and enjoy with love.
