Tomato Galette with Almond Cream

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

Almond cream

• 100 g blanched almonds
• 120 ml water
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 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. Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.
7. Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.
8. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
9. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
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.