Tomato and Anchovy Spelt Galettes
Based on the Mediterranean classic, pissaladière, these simple, moreish galettes are bursting with flavour. Most of the ingredients are pantry staples, so it’s a great weekend lunch or weeknight hero, but my favourite time and place to eat this is during a picnic on a warm summer’s day, sitting under a tree.
Ingredients 9
1 quantity Wholemeal spelt flaky shortcrust pastry, see my flaky shortcut pastry recipe
300 g caramelised onion
30 g anchovy fillets
120 g cherry tomatoes, halved
60 g olives, pitted and halved
1 tbsp oregano
egg wash, see my egg wash recipe
60 g parmesan, optional
herbs, to garnish, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Put the on a lightly floured kitchen bench and divide it into six equal pieces. Roll each piece into a disc 3 mm (⅛ in) thick and 16 cm (6 1/4 in) in diameter and lightly score a circle 2 cm (¾ in) in from the edge. Cover and refrigerate for at least 30 minutes, or until ready to make the galettes.
Remove the pastry discs from the fridge and place them on sheets of baking paper. Spoon about 50 g (1¾ oz) of caramelised onion onto each galette base and spread it out to meet the 2 cm (¾ in) margin. Divide the between the galettes, then top with the , and or thyme leaves.
Fold the pastry margin inwards over the edge of the filling, then crimp the pastry edges to contain the filling. Lightly brush the exposed border with .
Return the galettes to the fridge while preheating the oven to 190°C (375°F). To get the bottom of the pastries nicely browned and cooked through, put two baking trays in the oven to heat up, or use a pizza stone if you have one.
Slide the galettes on the baking paper onto the hot trays. Bake for 10 minutes, then reduce the oven to 180°C (360°F) and turn and swap the trays.
Bake for a further 18–20 minutes until pastry edges are deep golden brown.
Transfer to a wire rack to cool for a few minutes, then use a vegetable peeler to shave a little over each galette, if using, and garnish with herbs if desired. Serve with a leafy salad.
Urbanstead's tips
I’ve used cherry tomatoes here, but you can use larger tomatoes if you prefer – just make sure they’re at their peak of seasonal juicy sweetness.
