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  • Writer's pictureMealsbymiri

Tomato Galette with Jackfruit Confit (ad)

This tomato galette was made in collaboration with Nature's Charm and their jackfruit confit. Somehow, any recipe I make with Nature's Charm always end up being one of my "all time favourite recipes" and the same goes for this one! These are perfect to make for any Christmas dinner party this year. So buttery, crispy and flavourful, both vegans and non-vegans are sure to love this one!

Ingredients: Pastry: 300g flour

150g dairy free butter

20g sugar

1.5 tsp kosher salt

50g cold water


2 large or 3 small tomatoes

1 tin Jackfruit Confit


Balsamic Glaze

A handful of chopped almonds

Salt, pepper and olive oil.

Start by making the pastry. In a bowl combine flour, sugar and salt. Then add in cubes of cold dairy free butter and use a knife or pastry cutter to slice it into small pieces throughout the dough. You can also use your fingers to pinch the last remaining lumps of butter but make sure the butter doesn't melt. You want the pieces to be no larger than about the size of a pea. Then slowly add in the ice cold water and combine/knead until it forms a rough dough. Put the dough on a flat surface and just knead it lightly/pack it together into a disc. Wrap in plastic wrap and leave in the fridge for at least 30 minutes.

Once the pastry is rested, cut in half, pat each dough piece into a ball or disc and using lots of flour, roll each pastry out into a rough circle/square about 0.5 cm thick. Place onto a parchment paper. Slice your tomatoes into thin slices and layer them neatly onto the centre, leaving about 5cm of pastry around the edges. Drizzle on olive oil and add salt and pepper. Fold the pastry in towards the middle so it covers the edges of the tomatoes. Brush the edge with olive oil and sprinkle on some more salt and pepper. Sprinkle with some chopped almonds. Repeat the same process with the second piece of dough. Bake in a preheated oven for 45-50 minutes at 200 degrees C. In a pan, cook the jackfruit confit until crispy. Once the galettes have come out of the oven, add the jackfruit confit and some fresh rosemary. Finish off with a drizzle of balsamic glaze.

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