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Nadiya Hussain’s Tomato Galette

This quick and easy tomato galette, as seen on her BBC2 series, Nadiya Bakes, has all the delicious flavour of pizza, but is much straightforward to make.

From the book

Nadiya Hussain


This is somewhat like a pizza, but with a few differences. It has a base, tomatoes and toppings, but is easier and quicker to make from scratch, while still just as delicious.

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For the pastry:
125g plain flour
100g chickpea flour
100g unsalted butter
a pinch of salt
3–4 tbsp cold water (may need less or more)
For the filling:
2 tbsp vegetable oil
1 clove of garlic, crushed
3 anchovies or ½ teaspoon salt
325g cherry tomatoes, halved
1 tsp smoked paprika
1 tbsp tamarind paste
1 x 198g tin sweetcorn, drained
4 tbsp hummus
a small handful of capers
a small handful of fresh basil


Start by making the pastry. Add the flours and salt to a bowl with the butter and rub the butter in till you have a mix that looks like breadcrumbs.

Add the water a tablespoon at a time and mix and squeeze the mixture until it starts to come together. As soon as you have a mound of pastry, bring it together and wrap in clingfilm, flatten and leave in the fridge while you cook the tomatoes.

Add the oil to a pan and, as soon as the oil is hot, add the garlic and anchovies and, using the back of a spoon, push the anchovies and squeeze till they are broken down. This will add seasoning.

Now add the tomatoes along with the paprika and cook on a medium heat for 3–4 minutes until it is just starting to soften slightly. Add the tamarind and sweetcorn and cook through gently for about 10 minutes till the mixture is fairly dry. Take off the heat.

Preheat the oven to 200°C/fan 180°C/gas 6 and pop a baking tray in the oven to heat up.

Roll the pastry out to about 5mm thick on a piece of baking paper – this will just make it easier to move onto the tray later. This does not have to be an even round – being a little rough around the edges will add to the texture.

As soon as you have a rough circle, add the hummus in the centre and spread all over, leaving about 5cm around the edges. Now add all your tomato and sweetcorn mixture on top and bring the edges over to create a ‘crust’ as such – you can be as rough as you like. If the pastry breaks up at the edges, just pinch it together. This is quite a brittle dough so you may find it cracks as you fold it over. Pinch it back together and it will be just fine.

Place on the heated tray, pop into the oven and bake for 25–30 minutes.

As soon as it is out, roughly chop the capers and rip up the basil and sprinkle all over. Serve sliced into wedges.


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From the book: Nadiya Bakes

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