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Tomato and anchovy spelt galettes
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Delicious Mediterranean-inspired galettes filled with cherry tomatoes, perfect for a casual meal or a picnic on a sunny day. Opt for ripe, juicy tomatoes for best results.
Ingredients:
  • 1 quantity Wholemeal spelt flaky shortcrust pastry
  • 30 g (1oz) anchovy fillets
  • 120 g (4½oz) cherry tomatoes halved
  • 60 g (2oz) olives pitted and halved
  • 1 tablespoon oregano or thyme leaves
  • 60 g (2oz) Parmesan optional
  • herbs to garnish (optional)

  • 50 g (1¾oz) unsalted butter
  • 40 (1½oz/2 tablespoons) olive oil
  • 1 kg (2lb 3oz) onions thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 fresh bay leaf
  • 5 g (⅕oz) flaky sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped thyme
  • 1 whole egg
  • 1 egg yolk
  • 20 g (¾oz/1 tablespoon) full-cream (whole) milk
  • a pinch of salt
Instructions:
  • For the caramelised onions, melt butter and olive oil in a large frying pan over medium heat. Add onion, garlic, bay leaf, salt, and pepper. Cook covered for 10–12 minutes to soften the onion. Remove the lid, reduce heat to medium–low, and cook for 45 minutes until onions are caramelised. Stir in thyme and adjust seasoning. Divide pastry into 6 pieces, roll each into a 16cm (6¼in) disc. Chill for 30 minutes. Spoon 50g (1¾oz) of caramelised onion onto each pastry disc. Top with anchovy fillets, tomatoes, olives, and herbs. Fold pastry edges over filling. Brush pastry with egg wash. Chill galettes. Preheat oven to 190°C (375°F) with baking trays inside. Transfer galettes to hot trays and bake for 10 minutes. Reduce heat to 180°C (360°F) and bake for 18–20 minutes until golden brown. Garnish with Parmesan and herbs if desired. Serve with a salad.

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