Tomato and 'gentleman's relish' galette
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Tomato and 'gentleman's relish' galette
Gentleman’s relish is a spiced anchovy paste dating back to 1828. The salty, savoury flavour works brilliantly with juicy, sweet tomatoes.
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
364Kcal
Fat
23gr
Saturates
14gr
Carbs
29gr
Sugars
2gr
Fibre
2gr
Protein
10gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pastry
- 275g plain flour, plus extra to dust
- 150g salted butter, diced
- 2 medium egg yolks, plus beaten egg to glaze
- 1 tsp fennel seeds
- 1 tsp sesame seeds
For the ‘gentleman‘s relish’ filling
- 2 garlic cloves
- 30g anchovies
- 125g soft goat’s cheese
- pinch of nutmeg
- pinch of chilli flakes (optional)
- 400-500g tomatoes of different sizes, thickly sliced, or halved if small
- fresh thyme, to garnish
Step by step
- For the pastry, put the flour in a food processor and add the butter. Blitz until the mixture resembles breadcrumbs. Add the egg yolks and 2-3 tablespoons of cold water and blitz until it comes together into clumps. Bring into a ball by hand then shape into a round, wrap and chill for 30-60 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. To make the filling, pound the garlic cloves and anchovies using a pestle and mortar until they come together as a paste. Put the goat’s cheese in a bowl and add the anchovy paste, nutmeg and chilli flakes if using. Stir until well combined.
- When the pastry has rested, roll it out on a floured surface into a disc around 35cm in diameter, then transfer to a large, lined baking sheet. Spoon the goat’s cheese mixture into the centre of the pastry and spread out with a knife, leaving a 5-6cm border all the way around the edge. Cover the surface of the goat’s cheese with the tomatoes and then carefully fold the edges of the pastry up and over to seal in the filling, pleating as you go round. Brush the pastry with the beaten egg and scatter over the fennel and sesame seeds. Season the tomatoes with pepper (but no salt, due to the filling) and then bake for 40-45 minutes, until the pastry is golden brown. The galette may puff up in the middle, but it will deflate as it cools. Scatter with fresh thyme and leave the galette to cool to just-warm or room temperature before serving.
