Recipes

DUTCH GOUDA & TOMATO GALETTE

INGREDIENTS

For the galette crust:
2 cups plain flour
1 tsp salt
170g cold unsalted butter, cut into cubes
1 Tbsp apple cider vinegar
1/3 cup ice cold water (plus an extra couple tablespoons if needed)
1 Tbsp toasted fennel seeds

For the filling:
1 Tbsp extra virgin olive oil
1 fennel bulb, thinly sliced (fronds reserved)
500g heirloom tomatoes, sliced 5mm thick
200g Food Snob Dutch Gouda, grated
1 egg, beaten
1 tsp chopped chives

METHOD

• Place the flour and salt in a large mixing bowl and whisk to combine. Add the cubes of cold butter and, using your fingertips, work the butter into the flour. You want small chunks of butter, about the size of a pea throughout the flour, so be careful not to overwork it.
• Add the apple cider vinegar and cold water and mix to combine into a shaggy dough.
• Pour the dough out onto a lightly floured surface. Sprinkle over the toasted fennel seeds and lightly knead until no dry spots remain.  If necessary, you can add 1 or 2 tablespoons of water at this stage to help the dough come together, but the dough should be on the drier side.
• Flatten the dough into a disk,   wrap in cling film and place in the fridge for at least 30 minutes, or overnight.
• Heat the oil in a large frypan over medium heat. Sauté the sliced fennel for about 10 minutes until soft and starting to caramelise. Season with a pinch of salt.
• Place the sliced tomatoes in a large bowl and sprinkle with salt. Leave to sit for about 5 minutes so that the tomatoes release some of their juices. Drain and transfer to paper towels to soak up any excess liquid.
• Preheat the oven to 180°C.
• Unwrap the dough, place on a lightly floured work bench and leave to rest for a few minutes. Using a rolling pin, roll out into a rough circle about 3 – 4mm thick – don’t worry if you have uneven edges.
• Transfer the dough over to a lined baking tray.
• Sprinkle 3/4 of the grated cheese over dough leaving a 5cm border. Add the caramelised fennel in an even layer. Top with the sliced tomatoes. Drizzle with a little olive oil and season with salt & pepper.
• Fold the edges of the dough up and over so they slightly overlap the edge of the tomatoes. Brush with egg wash and sprinkle the remaining cheese over the pastry crust.
• Bake the galette for 55 minutes until the pastry is golden.
• Garnish with the reserved fennel fronds and chives before serving.