Tomato and Cheddar Galette

with wholemeal shortcrust

This tomato and cheddar galette makes a lovely summery lunch when tomatoes are in season, covered in soft herbs and drizzled with olive oil. Our wholemeal pastry flour is finely milled, to make it easy to work with in shortcrust, while still being full of flavour. The maize grits add a pleasing bite.

Large flakes of bran can make the dough more fragile and difficult to work with. However, if you don’t mind a bit more of a challenge I have also made this with stoneground wholemeal spelt flour (pictured). If using stoneground wholemeal spelt, I recommend rolling the pastry out between two sheets of baking parchment to help handle the fragile dough. It has a truly fantastic taste but creates a much more delicate and difficult to handle shortcrust, so if you go for the spelt option do be prepared for this.

Serves 4-6


  • 170g wholemeal pastry flour
  • 30g maize grits
  • ¼ tsp salt
  • 100g cold butter, cut into 1cm cubes
  • 1 egg yolk, beaten
  • 2-3 tbsp cold water
  • 80g mature cheddar shavings (or coarsely grated)
  • 650g tomatoes, sliced into rounds
  • 2 cloves garlic, thinly sliced
  • ½ tsp chilli flakes
  • 1 tsp cumin seeds
  • salt and freshly crushed black pepper, to season
  • 1 egg, beaten, to glaze
  • drizzle of olive oil, to garnish
  • fresh herbs, to garnish (dill, oregano)


Weigh the flour and maize grits into a large mixing bowl and combine with the salt.

Add the butter, and using your finger tips, rub it into the flour lifting the mixture up in the air as you go and letting it fall back into the bowl. You want to achieve a breadcrumb-like texture.

Add the beaten egg yolk and 2 tbsp of the water and combine with a blunt knife. Using your hands, form it into a dough. If you need more water, add it gradually and sparingly – you want a malleable but not wet or tacky dough.

Shape the dough into a disc, wrap, and place in the fridge to chill for an hour.

When you are ready to bake, preheat your oven to 200°C and line a baking tray with baking parchment.

Roll out your pastry into a circle roughly 3-4mm thick, allowing roughly for a 28cm base plus border of 5cm.

Sprinkle the cheddar over the base, and arrange the tomatoes and garlic on top. Sprinkle over the chilli flakes and cumin seeds, and season with salt and pepper (I like to be generous with the fresh black pepper).

Fold the crust up over the sides, and glaze with beaten egg.

Bake in the oven for 25-30 minutes until cooked through, with no wet pastry. Leave to settle on the tray for five minutes or so before transferring to a chopping board to serve.

Drizzle with olive oil, top with fresh herbs and serve.