Recipes | Heirloom Tomato Roasted Red Pepper Galette

Heirloom Tomato Roasted Red Pepper Galette

Celebrate the kaleidoscope of colours our local greenhouses produce with this Heirloom Tomato Roasted Red Pepper Galette. This beauty features a crisp, nutty whole wheat pastry filled with whipped feta, Ontario-grown heirloom tomatoes, and red bell peppers. The perfect centerpiece for any spring-forward gathering, this galette is easy on the eyes and heavenly on the palate.

Ingredients

Servings

Whole Wheat Pastry:

1 Cup All-Purpose Flour
1/4 Cup Whole Wheat Flour
1 Tsp. Sugar
3/4 Tsp. Salt
3/4 Cup Unsalted Butter, Cut Into 1-Inch Pieces
2 Tbsp. – 1/4 Cup Cold Water

Feta Heirloom Tomato Pepper Filling:

2 Ontario Red Bell Peppers, Deseeded and Halved
3 Ontario Heirloom Tomatoes, Cut Into Wedges
1 Tsp. Kosher Salt
200g (7oz) Feta, Drained and Crumbled
1 Clove Garlic, Coarsely Chopped
2 Tbsp. Greek Yogurt, Heaping
2 Tbsp. Olive Oil

Egg Wash:

1 Large Ontario Egg
1 Tbsp. Water
1 Tbsp. Sesame Seeds

Instructions

Step 1
In a large bowl, whisk to combine the two flours, sugar, and salt. Add the butter to the bowl. Using your thumbs and index fingers, rub the individual pieces of butter into the flour mixture until it resembles a coarse meal.
Step 2
Add 2 tablespoons of the water and, using a rubber spatula, stir until a shaggy dough forms. If it doesn’t come together, add a splash more of the water, but only if you really need it.
Step 3
Place your shaggy dough on a lightly floured surface. Knead it once or twice to form it into a ball. Press the dough into a disc. Cover and chill for a minimum of 1 hour or for up to three days in advance.
Step 4
Preheat the oven to 500°F. Line a baking sheet with parchment paper. While you’re waiting for the oven to come up to temperature, place the tomatoes in a colander and sprinkle them with the salt. Toss to coat. Set them aside to drain for 10-15 minutes.
Step 5
Arrange the peppers on the baking sheet, cut-size down. Place them in the oven and roast for 20-30 minutes or until the skin is charred. Take the peppers out of the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let stand for 10 minutes. Lower the oven temperature to 400°F.
Step 6
Take the skin off the peppers and slice them into wedges. Set aside. Place all the feta, garlic, yogurt, and olive oil in a food processor and blitz until smooth.
Step 7
Roll the pastry out to a 12-inch circle that is 1/8-inch thick. Transfer the pastry to a baking sheet lined with parchment paper. Spread the whipped feta in the centre, leaving a 2-inch naked border on all sides.
Step 8
Arrange the tomatoes and peppers on top of the feta and fold the edges of the pastry towards the centre to enclose the veggies. Chill the galette for 15 minutes.
Step 9
In a small bowl, whisk to combine an egg and a tablespoon of water. Brush the mixture all over the pastry. Bake the galette for 25-30minutes or until golden. Let cool for 10 minutes before slicing and serving.