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Rougaille-inspired tomato galette on parchment paper, on hessian napkin with some fresh cherry tomatoes in the background

Rougaille Spiced Galette

A spiceful rendition of a tomato galette infused with flavours of a Mauritian rougaille.
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Course Appetizer, Main Course
Servings 4

Ingredients
  

For the dough

  • 2 cups all purpose flour plus more for dusting
  • ½ tsp salt
  • 160 g cold butter cut into cubes
  • 3 tbsp ice cold water (you might need less)
  • 1 tsp cumin seeds

Filling

  • 250 g mini tomatoes
  • 2 medium brown onions
  • 10 curry leaves
  • 3 sprigs fresh thyme
  • salt to taste
  • pepper to taste
  • ½ tsp red chilli flakes optional

Topping

  • 1 tsp mixed poppy seeds
  • 1 egg wash, or milk (for brushing)

Instructions
 

Galette dough

  • Place the flour, salt and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub in the butter by hand.
  • Add the water, one tablespoon at a time and pulse a couple of times until the mixture starts coming together.
  • Tip the mixture onto a clean surface and bring into a dough ball.
  • Slightly press the ball into a disc, wrap in clingfilm and refrigerate for at least 1 hour to overnight.

The filling

  • Preheat oven to 180°C.
  • Cut tomatoes into half and mix in chopped curry leaves, thyme, salt and pepper.
  • Transfer onto a baking sheet. Add a drizzle of olive oil and roast for 15 minutes.
  • In the meantime, thinly slice the onions. Heat 1 tbsp of olive oil in a pan over medium heat and stir in the onions with a pinch of salt.
  • Cook the onions, stirring occasionally, for about 20 mins or until 'caramelised'. Set aside.

Assembling the galette

  • Take the dough out of the fridge 10 mins prior to rolling.
  • Cut the dough into 4 roughly equal pieces and roll each piece into a ball.
  • Roll each ball between 2 pieces of parchment into a 4-5 mm thick circle (no need to be precious about getting a perfect circle). Sprinkle with cumin seeds and give one last roll to press the seeds in.
  • Place the caramelised onions on the rolled dough, followed by the roasted tomatoes, leaving a 3 cm border all around.
  • Start to fold the edge of the dough up and over the tomatoes. Keep folding from one side, overlapping the dough edge as you go around.
  • Brush the edge with egg wash or milk and sprinkle with poppy seeds.
  • Bake for 20 mins or until golden at 180°C.