Name: Tomato, chilli and feta galette with fennel and watercress salad
Prep time: 2 h
Cook time: 30 min
Yield: Serves 4
Ingredients: 250g/9oz Khorasan flour; 125g/4½oz unsalted butter; salt; 500g/18oz assorted ripe British tomatoes, cut into irregular sizes; 4 anchovies, chopped; 2 tsp Aleppo chilli flakes; 2 garlic cloves, minced; 1 sprig thyme, chopped; 1 tbsp muscatel vinegar; 2 tbsp olive oil; 150g/5½oz feta; salt; 2 tbsp Greek-style yoghurt; 1 tbsp sumac; 1 garlic clove, minced; 1 lemon, juice only; 2 tbsp olive oil; ¼ fennel bulb, thinly sliced; handful baby spinach

Prepare: over 2 hours
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Nut-free Pregnancy-friendly

This savoury pastry tart makes a fantastic summer lunch for friends or family.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the pastry

250g/9oz Khorasan flour
125g/4½oz unsalted butter
salt

For the filling

500g/18oz assorted ripe British tomatoes, cut into irregular sizes
4 anchovies, chopped
2 tsp Aleppo chilli flakes
2 garlic cloves, minced
1 sprig thyme, chopped
1 tbsp muscatel vinegar
2 tbsp olive oil
150g/5½oz feta
salt

For the sumac yoghurt

2 tbsp Greek-style yoghurt
1 tbsp sumac
1 garlic clove, minced
1 lemon, juice only

For the garnish

2 tbsp olive oil
¼ fennel bulb, thinly sliced
handful baby spinach

Method

To make the pastry, blitz all of the ingredients together and slowly add 75ml/2¼fl 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.

Tomato, chilli and feta galette with fennel and watercress salad