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Tomato, chilli and feta galette with fennel and watercress salad

This delightful savory pastry tart is an absolute gem when it comes to serving a delightful summer lunch for your loved ones, be it your friends or family. With its scrumptious flavors and inviting aroma, it promises to be a hit at any gathering.

Matt Tebbutt recipe

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pastry

  • 250g/9oz Khorasan flour
  • 125g/4½oz unsalted butter
  • salt

For the filling

  • 500g/18oz assorted ripe British tomatoes, cut into irregular sizes
  • 4 anchovies, chopped
  • 2 tsp Aleppo chilli flakes
  • 2 garlic cloves, minced
  • 1 sprig thyme, chopped
  • 1 tbsp muscatel vinegar
  • 2 tbsp olive oil
  • 150g/5½oz feta
  • salt

For the sumac yoghurt

  • 2 tbsp Greek-style yoghurt
  • 1 tbsp sumac
  • 1 garlic clove, minced
  • 1 lemon, juice only

For the garnish

  • 2 tbsp olive oil
  • ¼ fennel bulb, thinly sliced
  • handful baby spinach

Method

  1. To make the pastry, blitz all of the ingredients together and slowly add 75ml/2¼fl oz water to bring together into a dough. Roll into a disc and chill in the fridge for 2 hours.

  2. To make the filling, place the tomatoes and anchovies in a bowl and toss with the chilli flakes, garlic, thyme, vinegar, oil and salt. Leave to marinate for 30 minutes in a colander placed over a bowl to drain and collect all of the juices. After 30 minutes, toss the colander well and drain as much as possible, reserving the juices. Preheat the oven to 200C/180C Fan/Gas 6. Pile the tomato mixture into the centre of the pastry disc, sprinkle over the feta and fold up the sides. Place the galette on a baking tray and bake for around 30 minutes.

  3. To make the sumac yoghurt, mix the yoghurt, sumac, garlic and lemon juice in a small bowl. Set aside.

  4. To make the garnish, mix the reserved tomato juices with the oil in a small bowl. Place the fennel and spinach in a salad bowl and dress with the tomato oil. Set aside.

  5. To serve, spoon the sumac yoghurt onto a serving platter and top with the dressed fennel and watercress. Cut the galette into slices and serve with the salad platter.

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