Spanish galetta with mosaic tomatoes – Vegetarian

Perfect for lunch or dinner, this beautiful and flavorful Spanish galetta is as delightful to the eyes as it is to the palate. Made from simple, affordable ingredients and incredibly easy to prepare, this savory pie captures the vibrant, sun-kissed taste of ripe tomatoes along with the rich aroma of its fresh, wholesome components. I promise you’ll fall in love with every bite of this charming dish!

Ingredients:

• 500 g mosaic cherry tomatoes
• 250 g red cheddar cheese (or regular cheddar)
• 1 egg
• Mustard with whole mustard seeds (do not use any other type of mustard)
• 3-4 sprigs of fresh thyme (dried thyme can be used if fresh isn’t available)
• 400 g flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 120 g butter, at room temperature, and cut into cubes
• 100-110 ml cold water
• Pepper

Preparation:

Start by making the dough. In a food processor or chopper, combine the flour, salt, sugar, butter, and cold water. Blend until all the ingredients come together into a smooth dough. If you don’t have a food processor, you can simply mix and knead the dough by hand in a bowl with the same results.

Place the dough onto cling film, wrap it tightly, and chill it in the refrigerator for one hour.

Meanwhile, prepare the ingredients, wash the tomatoes and cut them in half and grate the cheddar.

Rinse the thyme and beat the egg in a bowl. Preheat the oven to 180 degrees Celsius. After the dough has chilled for an hour, prepare a baking tray lined with parchment paper. Lightly flour your work surface and transfer the dough onto it. If the dough still feels crumbly, add a bit more water. Sprinkle some flour on top, knead the dough for a minute or two, then roll it out as evenly as possible using a rolling pin.

Place the dough into the pan and spread a generous layer of mustard over it. Then, evenly arrange the grated cheddar and tomatoes side by side across the entire surface of the dough.

Fold the edges of the dough in a rustic style, then brush the crust with the beaten egg. Use the remaining egg to glaze the tomatoes. Sprinkle with pepper, place the thyme sprigs in the center, and bake in the preheated oven for 30-35 minutes.

Once baked, remove the galette from the oven and allow it to cool slightly. The thyme sprigs will have dried during baking: simply crumble them between your fingers and sprinkle the dried thyme over the top of the pie.

It’s hard to put into words just how delightful the contrast is between the sweetness of the tomatoes and the tanginess of the mustard. The cheese perfectly ties all the flavors together into a harmonious balance.

I encourage you to give this pie a try. You’re sure to fall in love with it.

Plus, it’s simple to make, and the dough can even be prepared a day in advance.

If you try the recipe, let me know how you liked it! 😊

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