Roast Tomato Galette Recipe (with Video)

1. In the food processor, add the flour, salt flower and cold butter. Pulse until you get a sandy texture. Add the vinegar, cold water and pulse to integrate and a dough starts to shape up. Transfer to a bowl and incorporate completely, if it feels too dry, add a tbsp of cold water at a time. Shape into a disc and cover with plastic wrap. Chill for a few hours.
2. Pre-heat your oven to 200ºC/390ºF.
3. Mix the tomatoes, garlic and pinch of salt in a bowl, rest for 5 minutes or until the tomatoes release their juice. Drain and place to the side.
4. Roll your dough in a floured surface until you get a more or less circular shape and about less than half an inch thick. Transfer to a baking tray lined with parchment paper. Sprinkle the grated cheese in the center and lay the tomatoes and peas on top. Bend the edges inwards towards the center to form a strip of about an inch and a half thick. Brush with eggs and season with salt and pepper.
5. Chill for 10 minutes before baking. Bake for 50 to 60 minutes or until the dough is golden brown in the center. Let it cool before slicing and garnish with chives.
6. Slice, share and enjoy.
Tip:
1. Tomatoes are an excellent potassium source, essential mineral for the muscles.