Lets Make Some Pastry……….. Well A Tomato And Pesto Galette

Well Folks it has to be done, on two counts. Pastry and a Savoury Dish ( I’m English so you get extra ‘U ‘s ‘ with me have you noticed πŸ˜‚πŸ˜‚πŸ˜‚)

Now before we start I’m setting a few things straight. πŸ™Š

This post is not about the health benefits, the environment or world peace. Its about pastry and I would like to keep the comments open and not have to shut them down. I’ve spent more than enough , time , effort and money trying to get a Gluten Free ,Dairy Free, Vegan Flaky Pie Pastry together so folk can actually have the pleasure of making home made and fresh. If you have any criticism about my use of shortening, please feel free to keep it to yourself. Im not into Butter snobbery!!!!!

This a Pastry for folk with dietary issues, some life threatening, by all means if its your lifestyle choice that’s great to, but this is where the heart of my baking lies, I’m not into moral or ethical issues, though I try to be as responsibly as I possibly can, so whilst you open your jar of Nutellla and Cookie Butter, I open my Trex here’s their FAQ you can ask them

https://familybaking.co.uk/about-trex/faqs

I’ve tried so many products and this is the best that I’ve got, that gives consistent results time after time with minimum effort and no stress ( well once you get use to it πŸ˜‚πŸ˜‚)

Anyway with that out the way lets get happy………PASTRY and a Savoury one for you. Now I’m sure a lot won’t expect that, but some will. I did a poll both on Insta and in a Facebook Group to see if they wanted Savoury on the blog. I was a GF home cook, long before I baked, and the answer (bar one person ) was a resounding YES, so there you go……..you could see British Pies YET 😱

This post is about the pastry, Gluten Free, Dairy Free and Vegan Pastry its been a journey , I cant tell you how many less than happy pastries I’ve made. The issue is hydration , always is in GF baking.

I stumbled across a post regarding making a slurry for pastry, (not one from the farm yard, god forbid, that wouldn’t make it Vegan πŸ™Š ), I cant for the life of me find it, it was a Non GF one, but thought, now that’s a possibility and a method I had never used.

My world opened up and Pastry life got a whole new meaning

Now this Pastry has its limitations, I’m working on the best way for lattice work, however my new passion in regard to pastry is to get creative and do ‘The Pieous ‘ and paint it πŸ˜‚πŸ˜‚πŸ˜‚ but that’s for another day.

I suggest you read the recipe and instructions first, its vital, at least twice 😜😜

This Pastry is best made the night before, the flour absorbs the moisture more but you can do it in two hours, but your first time I would certainly opt to leave it overnight .

Right here goes, Forget EVERYTHING you ever learnt or know about pastry , and hold on to your clingfilm 😜😜😜😜😜😜😜😜😜😜😜😜😜 ( yes more environmental issues but there is no other way πŸ™ˆ)

THIS IS A LONG POST ALERT, get a cuppa 😎😎

Anyone for Galette ??

Tomato and Pesto Galette GF, DF V

An Italian Inspired treat , with the taste you expect, enclosed in Flaky Pastry


This Recipe makes two Galettes both 6 in wide. the easiest way to make and use this pastry. There is a nut free alternative given for the Pesto

Ingredients

    For the Pastry
  • 260g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 1 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 200g Trex ( UK ) or Shortening ( Spectrum is your best alternative ) from Fridge
  • 1 tbsp Light Agave Syrup
  • 1 tsp Salt
  • 2 tbsp Dairy Free Milk ( I used Soy )
  • For The Slurry
  • 40g Gluten Free Flour Blend
  • 120ml Cold Tap Water
  • For the Pesto
  • 50g Pine nuts or Sunflower Seeds ( I used Pine nuts )
  • 30g Fresh Basil
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • For the filling
  • 2 Red Onions
  • 400 g Tomatoes, I used Vine ripened and yellow cherry
  • 1 tsp Salt
  • 1 tbsp Olive Oil

Directions

  1. Allow at least TWO hours for Pastry to settle
  2. Mix the Flour, Xanthan ( if using ) and salt in a bowl with a whisk
  3. Pulse the Flour Mix, Shortening , Agave and in a food Processor until it turns to crumbs and then starts to come together as a mass
  4. This could be done with a pastry cutter or two forks , but its not my way and something I haven’t had to do.

  5. In a separate bowl , make a slurry out of the water, yes straight out the tap , mix until there are no lumps
  6. Tip the dough into a bowl and pour over the slurry
  7. Lightly combine until all the water is incorporated, it will come together, honest
  8. Transfer onto clingfilm and the form a ball. It will be very wet, don’t worry
  9. Cut the ball in half and transfer the second to another clingfilm sheet
  10. Wrap and then flatten into a disc
  11. Put tin the fridge for a minimum of two hours , I do find it best overnight but that takes planning 😜
  12. Make the Pesto

    11.Put the Pine nuts or Sunflower Seeds on a baking tray and toast in the oven, toss about every two minutes for 6 minutes so prevent burning and are golden in colour

  13. Add the toasted pine nuts, to a food processor and blitz until fine
  14. breadcrumbs, add the basil and olive oil until a smooth paste forms

    This can be done with a pestle and mortar, good luck πŸ™ŠπŸ˜‚πŸ˜‚

  15. Half the onions and slice into half moons and slice thinly
  16. Heat 2 table spoons of Olive Oil in a frying pan add the onions and saute, ON A LOW HEAT for about 15 minutes until soft and slightly caramelised, add some ground pepper and salt to taste
  17. Set aside to cool
  18. Slice the tomatoes about 5 mm , 1/4 in thick and the cherry ones in half
  19. Place on some kitchen towel and sprinkle with 1 tsp of salt, this will draw some moisture out. Place a second sheet of Kitchen towel on the top and set aside at room temperature
  20. Pastry Rolling and Construction DEEP BREATH YOU CAN DO IT 😎😎😎😎

    HALF an hour before construction but the Oven 170 C fan, 190 Standard or 375 F and place a baking sheet in to get hot NO SOGGY BOTTOMS ON MY WATCH 😜😜😜😜😜😜

  21. Wet your rolling surface with a damp cloth, honest its worth it your clingfilm will stick nicely and place some cling film over the wet area
  22. Remove the pastry from the fridge πŸ™Š and place in the middle of the clingfilm, cover with a second layer of cling
  23. THERE IS NO NEED FOR FLOUR

  24. Roll your pastry to 8 in disc.You can knock it back into shape if it goes funny, do not attempt any silly 1/4 turns just roll it from the centre outwards, it is soft don’t worry , mine was rolled to 6mm thick here
  25. Flour a parchment paper with A LITTLE FLOUR as show
  26. Now take the top cling film off GENTLY I find removing the clingfilm from the furthest edge better and pulling it towards you stops any ripping.
  27. Here goes , lift the under clingfilm by the its long length and raise the dough, it WILL STOP IN PLACE and flip it gently onto the parchment, the clingfilm will be on the top and you can now remove it , gently no ripping off like a face mask, think that black mask thingy πŸ™ˆ AGAIN I find removing the clingfilm from the furthest edge better and pulling it towards you stops any ripping.
  28. LOOK IT STAYS IN PLACE ………..πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ

    24, Spread half the onions on the base of the pastry Leaving a 1 in Edge all the way round

  29. Add Blobs of pesto on top
  30. Layer half the Tomatoes on the top, overlap them a bit.
  31. Using the parchment as a leaver , see the picture below lift the edges over the filling, there is no need to wet, your pastry is damp enough
  32. Drizzle with 1/2 tbsp Olive Oil and the season well with Cracked Black Pepper
  33. Brush with Dairy Free Milk
  34. Remove the heated baking sheet, with oven gloves πŸ™Š from the oven and place the galette onto the sheet
  35. Bake for 30 minutes, until golden brown
  36. Leave to cool for at least 15 , minutes and then enjoy. Warm or Cold

Sorry its such a long post, there was really no other way, my intention is to make a separate post just on making the pastry so I can link other recipes in. This will most probably go out in June when I’m on my holiday, we will see. But it will have its separate post before fruit season arrives.

So forget about the vodka you’ve heard ( unless it calms your nerves to make the tart ), the iced water, the cider vinegar and the ‘lets put the bowls in the freezer’, its all not necessary. Everything is for where you store it.

If you choose to make smaller individual ones, ( well really sharing for 2 ) you will get four galettes and I reduce the roll to 4 mm .

If you choose to use butter, for just GF please feel free, and If you choose to use a vegan butter or block margarine please reduce the water by 2o mls, I would like to hear internationally, how you get on, especially with the infamous, ‘ Earth Butter ‘, pastry is so sensitive I cant recommend it unless, I see results, but I’m open to your help

You can of course do fruit just make sure you use the same amount of fruit and some thickening, e.g cornflour 1 tbsp, 65 g sugar and mix it and leave it to let some juice out and absorb before filling (30 minutes ), but that’s a different postπŸ˜‚

You will see I use Agave, syrup. its the least sweet syrup that is fine for savoury too, but I find it helps with the colour and browning, adding a small amount of salt takes the sweetness away

So there you go Tomato and Pesto Tart, easy and tasty……… no crumbporn, we have Pastryporn or Flakeporn this week……..

Best give you the best I’ve got😜

PastryPorn πŸ™ŠπŸ˜œ
You really can serve this to anyoneπŸ’•πŸ˜πŸ’•
Want some?????

One Slice or two?????
No soggy bottom here 😜😜😜😜😜
Enjoy !!!!

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

If you choose to replicate this or any of my recipes on your own blog or site, please be truthful and at least acknowledge your source . This recipe as far as I can see is unique so will stand out a mile, if I find it. I’m not precious but I would like some credit, there has been a lot of work, play fair, I do.

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

4 thoughts on “Lets Make Some Pastry……….. Well A Tomato And Pesto Galette”

  1. I think you know how i feel about this 😍😍😍😍😍😍😍😍😍. That pastry looks like a miracle, and I love a galette!

    Like

    1. Anna thank you. I knew it would be right up your street. The pastry had taken along time ( well it seems like it ) to get to the stage I was happy with . Consistency was important and this is at present the only way so with that Im sticking with it πŸ’œπŸ’œ

      Like

  2. Wow Clare, this looks so delicious. I’m always so in awe at how you create these amazing bakes! The pastry looks so flaky and savory. My mouth is watering over here. You did great!

    Like

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