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Smoky romesco and tomato galette

Smoky romesco and tomato galette

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

1 pack ready-rolled vegan puff pastry

For the romesco sauce

3 roasted red peppers
handful almonds
4 garlic cloves
1 tsp sweet smoked paprika
2 tbsp red wine vinegar, to taste
2–4 olive oil

For the galette

150g/5½oz ripe baby plum tomatoes
dash olive oil
salt and freshly ground black pepper

For the glaze

2 tbsp maple syrup
2 tbsp almond milk

For the dressing

1 bunch flatleaf parsley, finely chopped
½ bunch mint, finely chopped
1 tsp toasted cumin
1 shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp olive oil
salt and freshly ground black pepper

Method

Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper.
Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste.
Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases.
To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides.
For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes.
To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes.