Anyway, this is my Paleo Pen Pals challenge recipe for the month of August! Paleo Pen Pals is the blogger ingredient swap for Paleo folks, if you haven’t checked it out already you can read more about it here (or on its Facebook page). I was paired with the delightful Melissa of the blog House of Skip and she sent me fire-roasted canned tomatoes and a bag of prunes. I suppose I could have made two recipes featuring the ingredients separately, or crafted a recipe using only one, but I rarely back down from a challenge. In fact, the more unusual the ingredient I receive the more I enjoy myself (remember Black Garlic Chocolate Doughnuts?) and sending a tricky combo of ingredients has the same effect: like waving a red flag in front of a bull. Creativity, charge!
This savory tomato galette is a tiny bit of a cheat, because I didn’t use the canned tomatoes Melissa sent me. Ate them, yes. But I used fresh cherry tomatoes in this recipe to pair with the lamb and prunes. Almost the same thing, ahem.
It makes quite the sophisticated appetizer (or mezze, if we’re continuing the Mediterranean theme) or you can eat a slice with a lightly-dressed green salad for lunch. The primary thing to know about this galette is that it tastes very complex: meaty, sweet and savory at the same time. Next time I may add 1/2 tsp red pepper flakes for a spicy twist, we’ll see.
Burst Tomato Galette with Lamb and Prunes
This rich, heavily-spiced savory galette is a riff on a traditional Mediterranean tagine flavor combination. I simply made a faster, easier galette version!
Wash the cherry tomatoes, add to a medium skillet over medium heat. Cover to avoid a mess and heat until a majority of them burst, stirring periodically to avoid singeing.
While the tomatoes cook, melt 1 tablespoon coconut oil in a large skillet. Roughly chop the onion and prunes, then whirl in a food processor until shredded. If you don't have access to a food processor, dice the onion and prunes.
Cook over medium heat until the is completely soft, approximately 15 minutes. Add the ground lamb and cook, stirring until no longer pink.
While it cooks, add coriander, cumin, ginger, turmeric and salt, mix well. Remove from heat, allow to cool.
To make the crust, mix together the almond flour, arrowroot flour, coconut flour and salt in a medium mixing bowl.
Add the coconut oil, coconut milk and egg to the dry ingredients, mix thoroughly and shape into a ball.
Preheat the oven to 400F. Roll the dough out to about 1/4 inch thick on a sheet of parchment paper with a sheet of plastic wrap laid over to avoid sticking.
Mound the onion and prune mixture in the center, top with the burst tomatoes. Using the edges of the parchment paper, fold the edged of the crust up and over the perimeter of the tomatoes.
Bake in the preheated over for 20 minutes or until the edges of the crust are browned but not burnt.
I like the crust-to-filling ratio of a 1/4 inch crust. You may prefer a more crustacular version; if so, roll out a little less thin.
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