Tomato and Mascarpone Oat Galette
A Flahavan's take on the French delicacy!
Serves 4|Takes 90
For the Galette:
1 cup and 2 tbsp of Flahavan’s Rolled Oats
2 tbsp coarse polenta
1 cup of plain flour
¼ tsp salt
5/8 cup of chilled butter, cubed
1/4 cup of finely grated pecorino cheese
2-3 tbsp ice cold water
For the Filling:
2 large tomatoes, sliced (5cm thick)
2 cups of mixed color cherry tomatoes, halved
1/2 cup of mascarpone cheese
2 tbsp pesto
2 basil leaves, finely sliced
1 tbsp olive oil
1 egg, beaten
Salt and pepper to season
Remove 2 tbsp Flahavan’s Oats and set aside. Place the remaining oats in a food processor and process to a fine flour-like consistency.
In a bowl, mix the ground oats with the flour, pecorino, polenta and salt. Using your fingertips, rub in the chilled butter until you have a breadcrumb-like consistency. Mix in enough water to bring the pastry together and stir through using a butter knife. Then, using your hands, form a flat disc. Wrap the pastry and chill in the fridge for 30 minutes.
Meanwhile, sprinkle salt over the tomatoes and place in a sieve or colander. Set over a bowl for 30 minutes to remove any excess water and pat dry with kitchen roll. Sprinkle the basil, olive oil and plenty of black pepper over the tomatoes.
Place the chilled pastry between 2 sheets of parchment paper and roll out into a rough circle, around 1 inch thick. Sprinkle the remaining oats over the top of the pastry and run the rolling pin over a couple of times to stick them down. Place the parchment back on top of the pastry and flip onto a flat baking tray, with the oat coated side facing down. Remove the top layer of parchment and spread over the mascarpone cheese, leaving a 2 inch edge. Dot over the pesto and layer the tomatoes on top.
Bring the edges up over the filling to form a crust and brush with a little beaten egg.
Bake in the oven for 45 minutes or until golden brown round the edges. Leave to cool for 10-15 minutes before serving. Enjoy!