Pesto Tomato Spelt Galette

This beautiful vegan spelt galette is topped with heirloom tomatoes and pesto, making it a divine, healthy dish with a rustic feel!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C, fan-forced).

Step 2

In a large mixing bowl, combine the wholemeal spelt flour, yogurt, fresh thyme, a pinch of sea salt flakes, and olive oil using a spatula. You will get a crumbly result. Then using your hand, knead the dough together for about a minute until all the ingredients are incorporated and form into a ball. Use a little extra olive oil if necessary. The dough will be hard and compact and should not be sticky.

Step 3

Lightly flour a sheet of baking paper, and transfer the dough to the middle. Using a rolling pin, flatten the dough to your desired shape, approximately 1/10 inch (2 to 3 mm). If you want a perfectly shaped dough, you can trim the edges with a knife; otherwise, embrace the rustic look!

Step 4

Layer the pesto on the dough, leaving about 0.6 inches (1.5 cm) of the outer layer bare for the crust. Top with the sliced heirloom tomatoes.

Step 5

Bake in the preheated oven, on the middle to top rack, for 30 minutes, rotating halfway.

Step 6

Allow to cool down slightly, top with toasted pine nuts, some lemon zest if using, and fresh basil. Slice and enjoy!

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