Tomato and anchovy tart, french galette recipe made with spelt
Total: 1 h 5 min Diners: 4
To make this galette, a typical French recipe that in Spain we recognize it perhaps better if we call it savory tart, you are going to need a little patience and care because the dough needs a little dedication and also a rolling pin.
Savory tarts such as quiches or savory pies are really grateful because they allow us to put any seasonal ingredient we have on top, we can eat them hot or cold and their key differentiation many times is precisely the dough that goes underneath.
We practice that “the important thing is in the dough” of that chain of pizzerias that little comes close to the delicious ones of Grosso Napoletano, Hot Now or Pizzeria Napoli Napoli, and is that the kind of shortcrust pastry that we make as a base is absolutely wonderful with the characteristic point of spelt flour; careful when adding water, better to go little by little because each flour has a different absorption capacity.
Also, you know that leftover dough is always reusable, the kitchen is always key. The good thing about this dough is that we can also freeze it without problem before baking to be used whenever we want.
In France this preparation is very popular and can be either sweet or savory. In Spain we could make it with an infinite number of fillings and, in this case, we are going to use tomatoes from our orchards, fresh sheep’s cheese that gives it an ideal point and also our anchovies in vinegar; the kings of any appetizer.
But you could also finish it on top with mojama, sardines or smoked cod, cecina (cured beef jerky), or the best ham in the world. The possibilities are endless, but I always recommend that you put these products after baking so that they respect their original flavor and do not dry out.
How to make a tomato and anchovy tart
Spelt flour, 210 g Cold cubed butter, 140 g Very cold water, 6 tablespoons Salt, 6 g
For the filling
. Ripe salad tomatoes, 1 pc Kumato cherry tomatoes, 8 pc Anchovies in vinegar, 6 pc Extra virgin olive oil, 1 tablespoon Fresh sheep’s cheese, 80 g Dried thyme, 1/2 teaspoon
Step 3Step 1
Mix the spelt flour (you can also find it as spelt flour) with the salt and grind in a food processor with the cold butter cubes. It can also be done by hand, crumbling the butter well. We will have to get a kind of sand.
At this point add the water and mix well until you get a dough that sticks slightly to your hands but is manageable. Use a piece of plastic wrap and flatten the ball of dough slightly to make a sort of disk. Wrap well with the plastic wrap and put in the refrigerator for at least one hour. It must be well chilled before working it further.
Crush the fresh sheep’s cheese with the help of a fork to crumble it and mix with a little salt and also with the dried thyme. Set aside.
Cut the tomato into slices, removing the center stalk and the hardest areas. Cut the cherry tomatoes in half. Preheat the oven to 190°C.
Place some flour on a baking paper and roll out the cold dough with a rolling pin. It is advisable not to remove the plastic wrap on top because it will help us to stretch it well. You can also put a little flour between the plastic and the dough. Stretch well until you get a more or less regular circumference and about 4 millimeters thick. Cut out with a knife to get a more perfect circular shape.
Dispose in the center spread, leaving 3 centimeters of border, all the cheese with thyme. On top arrange the tomato slices and also the cherry tomatoes. Fold the edges towards the center, one edge will have to be assembled with the previous one, sealing well. Drizzle the tomato area lightly with extra virgin olive oil and a little salt.
Bake the galette on the same baking paper for about 30 minutes or until the dough is golden brown. If you want it to shine you can brush the dough with a little beaten egg.
Once out of the oven, let cool slightly and arrange the anchovies in vinegar on top.