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Roast tomato and grana padano galettes

Name: Roast tomato and grana padano galettes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 4
Ingredients: 500g mixed cherry tomatoes; 2 sliced onions; 2 bashed garlic cloves; Olive oil; 1 tbsp balsamic vinegar; Handful fresh thyme sprigs; 75g buckwheat flour; 1 medium free-range egg; 250ml semi-skimmed milk; 100g grana padano, or vegetarian alternative; Crème fraîche (optional)

By: Delicious. food team

Published: 2 Oct 19
Updated: 18 Mar 24

These enticing galettes are filled with roast tomatoes, onion and fresh thyme then scattered with grana padano to create a truly decadent take on savoury pancakes.

If you like this, why not try these wholemeal galettes with brussels sprouts, mushrooms, ham and cheese?

Easy
September 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 30 min

These enticing galettes are filled with roast tomatoes, onion and fresh thyme then scattered with grana padano to create a truly decadent take on savoury pancakes.

If you like this, why not try these wholemeal galettes with brussels sprouts, mushrooms, ham and cheese?

Vegetarian recipes

Nutrition: per serving

Calories: 314kcals
Fat: 13.6g (6.5 saturated)
Protein: 16.6g
Carbohydrates: 29.3g (12.7g sugars)
Fibre: 3.9g
Salt: 0.6g

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Ingredients

500g mixed cherry tomatoes
2 sliced onions
2 bashed garlic cloves
Olive oil
1 tbsp balsamic vinegar
Handful fresh thyme sprigs
75g buckwheat flour
1 medium free-range egg
250ml semi-skimmed milk
100g grana padano, or vegetarian alternative
Crème fraîche (optional)

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put 500g mixed cherry tomatoes, 2 sliced onions and 2 bashed garlic cloves in a roasting tray. Drizzle with olive oil and 1 tbsp balsamic vinegar, then scatter over a handful of fresh thyme sprigs. Roast for 30 minutes, then remove from the oven and heat the grill to high.
Whisk 75g buckwheat flour in a bowl with 1 medium free-range egg, 250ml semi-skimmed milk and salt and pepper to taste to make a smooth batter. Heat a tiny drizzle of oil in a non-stick frying pan, add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a plate and keep warm. Repeat with the remaining batter to make 4 galettes.
Divide the tomatoes among the galettes, then fold in the edges to make a square. Put on a baking sheet or tray, then grate over 100g grana padano. Grill for 3-4 minutes until golden and bubbling, then serve drizzled with crème fraîche and balsamic vinegar, if you wish.