Tahini Galette
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Gill Bland

Tahini Galette

Posted by Gill Bland Monday, 20th May 2019

Another Bank Holiday! There are so many at this time of year and the wonderful thing about that is that you don’t feel you have to use them to ‘get things done’. Instead you can slow down, have friends around and relax. This recipe brings a slightly Mediterranean vibe to a very informal pastry tart. It’s perfect for at the dinner table or in the garden or cold in a picnic.

 

Tahini Galette

 

  • 120g butter, cut into small cubes
  • 30g tahini
  • 75g spelt flour (or wholemeal)
  • 250g plain flour
  • 1 large egg
  • Cold water
  • 150g soft goats cheese - the type you get in a log. Other cheese will work fine though
  • 3 tbsp tomato puree
  • 1 small aubergine
  • 1 large red pepper
  • Handful baby spinach leaves, washed and dried

 

  1. Put the flours, butter and tahini into a bowl and rub together until the mixture resembles breadcrumbs.
  2. Break the egg in to the middle and mix it in with a knife until it starts to bind together. Then bring together using your hands using 1tbsp of cold water at a time if extra liquid is needed. I had to use quite a lot as the tahini makes it quite crumbly.
  3. Form the pasty into a ball.
  4. Put a large sheet of cling film on the work surface, place the ball in the middle, then lay another sheet of cling film on top.
  5. Press and the roll the pastry out until it’s ½ cm thick (roughly - this isn’t a finessed tart!) and the shape you want for your gallette. Either rectangular for the baking tray or round if you have got big enough tray.
  6. Leave to cool in the fridge while you cook the veg.
  7. Slice the aubergine and peppers while your griddle plate is heating up.
  8. Drizzle a little oil on and cook the slices on each side for a few mins until the aubergine is soft, turn 90 degrees and cook a few moments more to get the criss cross.
  9. The pepper you just be blackened in patches.
  10. Preheat oven to 190c (works really well with fan and base oven setting).
  11. Grease or line a baking tray.
  12. Lay your pastry on and smear the tomato puree over it leaving a border of about 5cm.
  13. Crumble to goat’s cheese and sprinkle over the tomato, then add the aubergine and pepper.
  14. Fold the border in roughly, creasing where necessary.
  15. Brush the pastry with egg or milk for a nice brown colour.
  16. Bake for 15-20mins.
  17. Take out and sprinkle over the spinach while it is still piping hot, so it starts to melt.
  18. Serve with a glass of vino, in the garden, with friends.

 

 

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