Waitrose and Partners
Garlicky saffron tomato & pesto galette

Garlicky saffron tomato & pesto galette

This beautifully baked gallete is topped with fragrant garlic and saffron tomatoes, and a vegan pesto to bring a fresh burst of flavour.

5 out of 5 stars(1) Rate this recipe
VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plus5 mins for cooking if necessay

Ingredients

  • 250g mixed baby tomatoes
  • 1 tbsp olive oil
  • 1 pinch garlic clove
  • pinch saffron, finely chopped
  • 75g Koko Dairy Free Soft Cream Cheese
  • 3 tbsp Sacla Vegan Basil Pesto
  • Plain flour, for dusting
  • 500g pack Jus-Rol Shortcrust Pastry Block
  • ½ tbsp vegan dairy-free spread, melted, or olive oil, for brushing
  • Few basil leaves, to serve

Method

  1. Preheat the oven to 200ºC, gas mark 6 and place a large baking sheet inside to heat up. Put the tomatoes in a mixing bowl and add the oil, garlic and saffron. Season generously and stir to combine. Set aside.

  2. Place the Koko and pesto in a small bowl and mash with a fork until well combined and creamy. Chill.

  3. On a large square of baking parchment lightly dusted with flour, roll out the pastry into a 35cm circle. Spread the Koko and pesto mixture over the middle, leaving a 5cm border. Scoop the tomatoes out of the bowl with a slotted spoon, leaving the juices behind, and arrange on top of the Koko. Fold the pastry border up and over the tomatoes, pleating and pressing to form a neat edge. Brush the edges of the pastry with the melted spread or oil.

  4. Carefully slide the galette on its paper onto the hot baking sheet and bake for 40-45 minutes, or until golden on top. Cool slightly, then scatter with torn basil leaves to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,667kJ/ 640kcals

Fat

43g

Saturated Fat

17g

Carbohydrates

55g

Sugars

4.1g

Fibre

2.4g

Protein

7.4g

Salt

0.9g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating