I’m all about fresh autumn produce at the moment! Apples, pears, blackberries, pumpkins, tomatoes, carrots. Our pantry’s nice and colourful and our oven barely has time to cool down between baking sessions.
When my mind wonders off I usually end up somewhere in food paradise dreaming up the most scrumptious (and often ludicrous) creations. I’ve been toying with the idea of trying my hands at galettes for a while and finally gave it a go. And it worked out gloriously the first time.
A crispy pie base topped with thyme cashew cream cheese, heirloom tomato slices and freshly cracked black pepper. Turns out the cashew cream cheese bakes incredibly well, I might try using it on pizza next time.
Choosing good tomatoes is the key here! It’s worth taking a trip to the farmers market or a nice vegetable shop. You want plump, heavy and flavoursome tomatoes and stay away from those bland, watery ones you often find in supermarkets. I used a colourful variety of heirloom tomatoes, very tasty and they make the end result very aesthetically pleasing, too.
- ½ cup cashews, soaked or boiled
- 4 garlic cloves
- ½ cup soy milk
- ¼ tsp salt
- ½ tsp lemon juice
- ½ tsp fresh thyme
- 2½ cups plain flour
- ½ cup margarine
- 1 tsp salt
- ½ cup cold water
- 3-4 tomatoes
- pinch of pepper
- pinch of salt
- drizzle of olive oil
- drizzle of soy milk
- Soak the cashews over night or boil them in a sauce pan for 5 minutes.
- Drain the cashews and add them to a blender or food processor.
- Then add the garlic cloves, soy milk, salt and lemon juice and blitz until smooth and creamy.
- Remove the little thyme leaves from the stems and mix them with the cashew cream using a spoon, don't blend.
- For the dough place the flour in a mixing bowl, add the salt and margarine and use your hands to mix and knead the dough.
- Add the cold water and knead until the dough comes together nicely.
- Divide the dough into two pieces, flour the work surface and roll out the dough.
- Slice the tomatoes, spread the cashew thyme cream on both bases and top off the galettes with the tomato slices.
- Sprinkle with cracked black pepper and a pinch of salt, drizzle with olive oil, then fold the edge of the dough over the filling.
- Brush the crust with soy milk and place the galettes in the fridge for 15 minutes.
- Preheat the oven to 190ºC and when ready bake the galettes for 35 minutes or until the crust is golden brown.