Tomato, chilli and feta galette with fennel and watercress salad
This savoury pastry tart makes a fantastic summer lunch for friends or family.
Method
To make the pastry, blitz all of the ingredients together and slowly add 75ml/2ΒΌfl oz water to bring together into a dough. Roll into a disc and chill in the fridge for 2 hours.
To make the filling, place the tomatoes and anchovies in a bowl and toss with the chilli flakes, garlic, thyme, vinegar, oil and salt. Leave to marinate for 30 minutes in a colander placed over a bowl to drain and collect all of the juices. After 30 minutes, toss the colander well and drain as much as possible, reserving the juices. Preheat the oven to 200C/180C Fan/Gas 6. Pile the tomato mixture into the centre of the pastry disc, sprinkle over the feta and fold up the sides. Place the galette on a baking tray and bake for around 30 minutes.
To make the sumac yoghurt, mix the yoghurt, sumac, garlic and lemon juice in a small bowl. Set aside.
To make the garnish, mix the reserved tomato juices with the oil in a small bowl. Place the fennel and spinach in a salad bowl and dress with the tomato oil. Set aside.
To serve, spoon the sumac yoghurt onto a serving platter and top with the dressed fennel and watercress. Cut the galette into slices and serve with the salad platter.
