Italian-style Tomato, ’Nduja, Parma Ham & Three Cheese Galette
An exclusive recipe from Jane Lovett's new book, Just One Pan.
SERVES 4 as a main course (or serves 8 as part of a feast)
- 3 large, ripe tomatoes, cut across into ½cm-thick slices (discard the stem-end slices)
- Sea salt and freshly ground black pepper
- 100g full-fat soft cheese
- 2 teaspoons ’nduja paste
- 1 tablespoon fresh breadcrumbs (or use dried, such as panko)
- Plain flour, for dusting
- ½ x 500g block ready-made shortcrust pastry
- Egg, lightly beaten with a pinch of sea salt
- Parmesan cheese
- 125g Taleggio cheese, thinly sliced 2 slices Parma ham, torn into wide strips
- 2 anchovy fillets in oil (from a jar), drained and snipped into pieces (optional)
- A small bunch of basil
- Olive oil, for drizzling
1. Lay the tomatoes out in one layer on a plate lined with kitchen paper, scatter with a little salt and set aside for 30 minutes to extract the excess.
2. Preheat the oven to 190°C/170°C fan/gas Put a flat baking sheet in the oven to heat up.
3. Mix the soft cheese, ’nduja paste and breadcrumbs together in a bowl with some salt and
4. Lightly dust a large sheet of silicone or baking parchment with flour, then roll out the pastry onto it into a rough circle, about 36cm diameter (before rolling, cut the half block of pastry into two squares, put one on top of the other, offset to form a star shape, to make an easier starting point to roll out a circle). Alternatively, roll out on a worktop and then transport onto the paper.
5. Spread the ’nduja mixture over the middle of the pastry, leaving a 5cm border around the Dab the top of the tomato slices dry with another piece of kitchen paper, then arrange them, slightly overlapping, over the ’nduja mixture. Bring the border of the pastry up over the outside edges of the filling, leaving most of the filling showing, pleating the edges over and over each other to form a wavy effect – it’s meant to look rustic!
6. Brush the pleated pastry rim with the egg wash and scatter the rim only with the Tear the Taleggio into smaller pieces and dot over the filling, then drape the Parma ham over in a wavy pattern. Scatter with the anchovies (if using). Stack and roll up 8–10 of the basil leaves, then slice into thin ribbons and scatter all over the galette, followed by a drizzle of olive oil.
7. Remove the hot baking sheet from the oven, then carefully slide the galette and its paper onto Bake for 30 minutes or until golden brown and bubbling.
8. Remove from the oven and leave the galette for a few minutes before transferring to a serving platter or board, then leave for a few more minutes before Scatter with the remaining basil leaves cut into ribbons if you like and drizzle with a little more olive oil. Serve warm or cold.Check out Jane's Book