If you’re a fan ripe tomatoes, hummus and nuts, you are going to love this rustic Tomato Galette with Nut Crumble. This savory galette is easy to make, it is visually stunning and loaded with juicy tomatoes and crunchy nuts.
Tomato Galette with Nut Crumble Recipe
Serves 4
Ingredients
100g store-bought hummus
300g ripe tomatoes, sliced
1 shallot, finely chopped
1 clove garlic, minced
6-8 cherry tomatoes, halved, to serve
Fresh mint & fresh basil, to serve
For the pastry
1¾ cups plain flour
1 tsp dried oregano
1 tsp dried thyme
1 tbsp olive oil
100g cold unsalted butter, chopped into 2cm pieces
For the nut crumble
2 tbsp pistachios kernels, chopped
1 tbsp sunflower seeds
1 tbsp flat-leaf parsley, chopped
1 tbsp dill, chopped
2 tbsp panko breadcrumbs
2 tbsp olive oil
Method
To make pastry, combine flour, dried herbs, olive oil, and 4 tablespoons of iced water in a mixing bowl.
Add butter and mix thoroughly using your hands or a food processor process until mixture resembles coarse breadcrumbs. Knead the dough briefly until smooth. Wrap in cling film and refrigerate for 1 hour.
To make the nut crumble, in a small food processor add the pistachios, sunflower seeds, parsley, dill, panko breadcrumbs, and olive oil and blend until coarse. Set aside.
Preheat the oven to 180°C (160°C fan forced). Roll out pastry and place it on a baking tray lined with baking paper. Spread hummus over pastry, leaving a border around the edges. Layer the sliced tomatoes on top, then scatter the shallot and garlic on top. Season and sprinkle the nut crumble. Fold the edges of the pastry over and press to seal.
Bake for 25 to 30 minutes, or until golden brown. Garnish with tomatoes, mint and basil before serving.
Smart Tip
You can mix and match the nuts and seeds, try swapping the pistachios for almonds, cashews or hazelnuts, and or swap the sunflower seeds for pumpkin seeds or sesame seeds.
