Tomato and Onion Galette

Ingredients

Galette Pastry

• 270 grams ORGRAN All Purpose Plain Flour
• 1/4 cup light olive oil
• 3/4 cup icy cold water
• 1/4 teaspoon baking powder
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon sea salt
• 1 teaspoon ORGRAN No Egg™, Egg Replacer (+2 tbsp water, whisked together)

Galette Topping

• 3 roma tomatoes, sliced
• 1 large onion, thinly sliced
• 6 sprigs fresh thyme
• 1/2 teaspoon dried oregano
• sea salt (to taste)
• pepper (to taste)

Method

1. Combine all dry dough ingredients in a wide bowl. Combine all wet ingredients in a separate bowl.
2. Combine the two and gently knead together. Wrap in cling wrap and place into fridge for 20 mins.
3. Prepare all the galette toppings and set aside.
4. Roll the dough out between 2 pieces of baking paper with a rolling pin and place it back into the fridge for 20 mins (keep it between the baking paper).
5. Preheat the oven to 190°C fan forced.
6. Using a kitchen brush, spread a thin layer of olive oil over the galette, then sprinkle the oregano over the olive oil base leaving about 3cm of space around the edge.
7. Top with the slices of onion and season with the sea salt and pepper.
8. Finally top with the slices of tomato, each slice overlapping the other.
9. Sprinkle with a few thyme leaves.
10. Fold the edges of the dough in bit by bit, using your fingers to press it together if it cracks.
11. Transfer galette onto baking tray and bake for 20-25 mins.
12. Do not over bake as dough may become ‘crunchy’.
13. Once cooked, sprinkle fresh thyme leaves over galette and cut into wedges. Serve hot.
14. Optional: drizzle gluten free balsamic vinegar over galette.

Source: @feelgoodfoodie.au