Tomato and anchovy spelt galettes

Tomato and anchovy spelt galettes

Tomato and anchovy spelt galettes

Serves Makes 6
DifficultyNot too tricky
Recipe From

All Day Baking: Savoury, Not Sweet

By Michael James
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  • 1 quantity Wholemeal spelt flaky shortcrust pastry
  • 30 g (1oz) anchovy fillets
  • 120 g (4½oz) cherry tomatoes , halved
  • 60 g (2oz) olives , pitted and halved
  • 1 tablespoon oregano or thyme leaves
  • 60 g (2oz) Parmesan , optional
  • herbs , to garnish (optional)
  • Caramelised onions - fills 2 x 250ml (8½ fl oz) jars
  • 50 g (1¾oz) unsalted butter
  • 40 (1½oz/2 tablespoons) olive oil
  • 1 kg (2lb 3oz) onions , thinly sliced
  • 2 garlic cloves , thinly sliced
  • 1 fresh bay leaf
  • 5 g (⅕oz) flaky sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped thyme
  • Eggwash
  • 1 whole egg
  • 1 egg yolk
  • 20 g (¾oz/1 tablespoon) full-cream (whole) milk
  • a pinch of salt
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Recipe From

All Day Baking: Savoury, Not Sweet

By Michael James
Tap For Ingredients


To make the caramelised onions, melt the butter and olive oil in a large heavy-based frying pan over a medium heat. Add the onion, garlic, bay leaf, salt and pepper and cook with the lid on, stirring occasionally, for 10–12 minutes to soften the onion and release the juices. The salt will help to draw the juices out.

Take the lid off and reduce the heat to medium–low. Cook, stirring occasionally, for a further 45 minutes to slowly caramelise the onions. The mixture will dry out and appear thick and glossy once ready. Stir in the thyme and taste for seasoning.

Meanwhile, put the pastry on a lightly floured kitchen bench and divide it into six equal pieces. Roll each piece into a disc 3mm (⅛in) thick and 16cm (6¼in) in diameter and lightly score a circle 2cm (¾in) in from the edge. Cover and refrigerate for at least 30 minutes, or until you’re ready to make the galettes.

Remove the pastry discs from the fridge and place them on sheets of baking paper. Spoon about 50g (1¾oz) of caramelised onion onto each galette base and spread it out to meet the 2cm (¾in) margin. Divide the anchovy fillets between the galettes, then top with the tomatoes, olives and herbs. Fold the margin of pastry in towards the centre, over the edge of the filling, then crimp the pastry edges together to contain the filling.

To make the egg wash, whisk all the ingredients together. It will keep, refrigerated, in a sealed container for a few days. Lightly brush the exposed pastry border with egg wash.

Return the galettes to the fridge while you preheat the oven to 190°C (375°F). To get the bottom of the pastries nicely browned and cooked through, put two baking trays in the oven to heat up, or use a pizza stone if you have one.

Slide the galettes on the baking paper onto the hot trays. Bake for 10 minutes, then reduce the oven to 180°C (360°F) and turn and swap the trays. Bake for a further 18–20 minutes until the pastry edges are deep golden brown. Transfer to a wire rack to cool for a few minutes, then use a vegetable peeler to shave a little Parmesan over each galette, if using, and garnish with herbs if desired. Serve with a leafy salad.


Store the leftover caramelised onion for 1 week in the fridge. For longer storage, pour into sterilised jars and seal. Store the unopened jars in the pantry for up to 6 months.

Easy to adapt and make it gluten-free by using gluten-free flaky pastry.

Make it vegan by using vegan flaky pastry, vegan cheese and plant-based milk for brushing, omit anchovies.

Recipe From

All Day Baking: Savoury, Not Sweet

By Michael James