Heritage Tomato, Basil & Goat's Cheese Galette

"Pure summery joy on a plate, this galette uses wholemeal spelt flour for extra fibre and minerals alongside a satisfyingly moreish bite. Goat's cheese is lower in lactose and gentler on the gut than many other cheeses, while still delivering plenty of calcium and medium-chain fats that the body easily converts to energy. The real hero here is the heritage tomatoes, rich in lycopene, a powerful antioxidant that supports skin, eye and heart health. Paired with fresh basil, this galette tastes like a Mediterranean summer," says Nutritional Therapist Alexa Mullane.

By Grounded

Serves 660
Heritage Tomato, Basil & Goat's Cheese Galette

Ingredients

Pastry

  • 180g organic plain flour
  • 70g wholemeal spelt flour
  • 150g cold unsalted butter, diced
  • 1 egg yolk
  • 40–50ml iced filtered water
  • Pinch flaky sea salt

Filling

  • 350g heritage tomatoes, sliced
  • 150g soft goat's cheese
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 2 tbsp grated Parmesan 
  • 1 egg, beaten (for glazing)
  • Fresh basil leaves

Method

  1. Rub the butter into the flours until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and enough iced water to form a dough. Chill for 30 minutes.
  2. Roll into a 30cm circle and spread the Dijon mustard over the centre, leaving a 5cm border.
  3. Arrange the tomatoes, crumble over the goat's cheese, thyme and Parmesan, then fold the edges over the filling.
  4. Brush the pastry with beaten egg and bake at 190°C fan for 35–40 minutes, until golden.
  5. Cool slightly before scattering with basil.

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