Heirloom tomato galette
In Ayurveda, tomatoes are generally considered heating and acidic which might aggravate a person who is already experiencing these qualities. A mindful approach is recommended when preparing tomatoes in a way that balances out the heat and acid. I did this by sprinkling my Ayurvedic healthy digestion spice blend, garnishing it with sweet basil and cooling goat cheese.
INGREDIENTS
Prep: 2 hr
Makes 6 servings
For the Pastry
1 cup Einkorn flour
Ayurvedic salt or Himalayan or kosher salt
1 stick cold unsalted butter
3 tablespoons cold water
For the Galette
Approx 6 heirloom tomatoes sliced using a serrated knife using only the beautiful center pieces
Salt and pepper
Good olive oil
1 egg + 1 tablespoon milk, mixed for the egg wash, for egg substitute (1 tsp maple syrup +1 tsp water)
For garnish
Ayurveda Bodega healthy digestion spice blend
goat cheese
sweet basil
Directions
For the pastry, place the flour, a pinch of salt, diced butter and cold water in a food processor, pulse to combine until the dough forms a ball. Turn the dough out onto a well-floured surface and form it into a disk. Wrap in plastic and refrigerate for one hour.
Meanwhile, preheat the oven to 450˚ F. Place the cut tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
On a floured surface, roll the dough into an 12-inch circle, then place it on a sheet of parchment paper. Arrange the tomatoes overlapping the slices in a spiral direction. Turn the edges of the pastry up and fold over the tomatoes. Brush the pastry with the egg wash. Bake for approx. 30 minutes, check after 25 mins until the pastry is nicely browned. Allow to cool on the pan for 10 minutes, sprinkle lightly with Healthy Digestion spice blend, the fresh basil, goat cheese and salt + pepper if needed, cut in wedges and serve warm by itself or with a nice salad. Enjoy!