Tuna and Tomato Galette

I love make galettes , its a free form tart.  No blind baking required. I saw a few tomato galettes on Pinterest and wondered if I can use some tuna along with it and extra cheese. It turned out quiet delicious and I think any Maldivian will like it as its got that chili kick ( although I dont go mad with the chilli like some people), the tuna flavor and the cheese and  sweet tomatoes.
So give it a go and serve it along with a nice green salad. If you are making this on a hot day, chill the dough after rolling it  before you put the filling. This way it makes it easier to fold the edges.

Recipe : Tuna and Tomato Galette

Pastry:
          250g flour
          125g  butter or use margerine if you like
          1/2 tsp dried mixed herbs
          1-2 tbsp cold water
          1/4 tsp ground black pepper
          1 egg, beaten
           pinch salt

Filling :
         1 can tuna, drained and flaked
         1/4  scotch bonnet pepper, sliced thinly
         1 small onion chopped
         1 clove garlic, chopped
         2-3 tbsp olive oil
         1/2 tsp ground black pepper
         salt to taste
         2 plum tomatoes, thinly sliced
         about 1 big handfuls of grated chedder cheese ( thats about 25g)
         5-6  basil leaves ( gandakoalhi) (optional)

Make the dough first as you need to chill it.  Sift the flour in to a large bowl. Add salt.  Rub in the butter so it looks like rough breadcrumbs. Add the herbs ( leave them out if cant get them) pepper and make a well in the center . Remove about 2 tsp of the  beaten egg to a small bowl and add the rest into the dough . Mix and add a tablespoon of cold water, a little at a time , and mix  carefully and quickly. It should just come together into a ball. It does not need to be a smooth ball. Wrap the dough in cling film , flatten a bit and place in the fridge for 30 minutes  or if you are running out of time in the freezer for 10 minutes.

Prepare the filling, by sauteing the onions in olive oil in a small pan. Once the onions start to soften add the garlic, and scotch bonnet and cook for a minute.

Add the tuna , pepper and salt and stir fry for about 2 minutes. Taste adjust salt and extra chilli if you like. Set a side

Pre heat the oven to 180 -200 degree C. 

Take a baking sheet . Remove the dough from the fridge. Remove the cling film and then roll the dough between two sheets of cling film. This way you wont need excess flour to dust and its easy too.  I like to roll between a cling film and a sheet of baking paper. Here is why, once you are finished rolling, you can remove the cling film on the top of the dough and since the baking paper is under neath all I have to do now is place the whole thing with the baking paper on to the baking sheet. .

Ok! now the filling! Once you have rolled the dough and placed in the baking sheet. I like to chill it  in the fridge for another 10 minutes as I live in a hot climate and the pastry tends to warm.

Once the rolled dough is chilled, remove  and spread the tuna filling in the centre leaving a 2 inch border.  Sprinkle the cheese on top, and then lay the tomato slices carefully on top. I like to sprinkle a pinch of salt and pepper on top of the tomatoes.  Fold the edges carefully .

Brush the folded pastry with the remaining egg and pop in the oven for 20 minutes till cooked and golden. Rest  the galette for 10 minutes ,Top with some torn basil leaves if using and serve with a nice green salad. Enjoy

Note:  If you don't have  a baking paper, use two cling films, rub a tiny bit of butter on the baking sheet . Carefully remove the top layer of the cling film , turn the dough carefully into the tray and then remove the second sheet. This way both cling films are removed