Thin Tomato Galette with Bean Cream and Hazelnuts

Ingredients by component

Tomato galette

• 200 g plain wheat flour
• 60 ml olive oil
• 65 ml cold water
• 500 g firm tomatoes
• 20 g mustard
• 25 g breadcrumbs
• 3 g salt

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Tomato galette: Quickly mix flour, oil, water and 2 g salt into dough. Flatten into a disc, cover and chill for 30 minutes.
3. Tomato galette: Slice tomatoes 5 mm thick, salt with remaining salt and drain for 15 minutes. Pat dry.
4. Tomato galette: Roll dough into a 30 cm circle. Spread mustard over the centre, sprinkle with breadcrumbs and layer on tomatoes; fold a 4 cm border inward.
5. Tomato galette: Bake in the lower third of the oven at 200°C for 35–40 minutes, until the base is crisp. Rest for 10 minutes before slicing.
6. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
7. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
8. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
9. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.