Recipe Detail Page

1 Pre-heat oven to 275°F (140°C). Line a rimmed baking sheet with foil or parchment paper.

2 Cut the round tomatoes in half through the equator (not the stem). Cut the plum, cherry and grape tomatoes in half through the stem and arrange all, cut-side up, on the baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper.

3 Roast in the centre of the oven until the tomatoes are concentrated and collapsed, about 1½ hours for the cherry and grape tomatoes, about 2½ hours for the plum tomatoes, and 3 hours for the round tomatoes. (The tomatoes can be made ahead, covered and refrigeratedfor 3 days.)

4 For the kale pesto, combine the kale, basil, garlic cloves and salt in a food processor. Pulse 10 to 12 times until the leaves are finelychopped. With the motor running, drizzle in the olive oil. Add the pine nuts and Parmesan cheese and process to combine. (The pesto can be made ahead, covered with a thin film of olive oil and refrigerated for up to a week.)

5 For the balsamic glaze, combine the balsamic vinegar and maple syrup in a small saucepan. Bring to the boil and reduce to a simmer. Continue simmering until the vinegar has reduced by half, about 10 to 12 minutes. Remove from heat and cool completely. (The glaze can be made ahead and stored in an airtight container in the fridge for several weeks.)

6 To assemble the galette, place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

7 On a lightly floured surface, roll the pastry to a 12-inch (30-cm) circle, then transfer to the prepared baking sheet. Spread the pesto over the dough leaving a 2-inch (5-cm) border around the edge. Arrange the round tomatoes on top of the outer edge of the pesto layer. Arrange the plum tomatoes around the inner circle. Scatter the plum and cherry tomatoes overtop. Fold the outer edge of the dough inward, pleating the dough as necessary. Place the galette in the freezer for 10 minutes to chill the dough.

8 Bake the galette for 20 minutes, or just until the pastry begins to turn golden brown. Reduce the oven temperature to 350°F (180°C) and continue baking for 20 minutes. Remove the galette from the oven. Drizzle with 1 to 2 tbsp (15 to 30 mL) of the balsamic glaze and top with slices of bocconcini cheese. Bake another 5 minutes or just until the cheese is melted. Remove from oven and garnish with fresh basil leaves. Serve warm or at room temperature with more balsamic glaze drizzled overtop or as a “syrup” on the plate.

1 In a large bowl, combine the whole-wheat pastry flour and the salt. Add the butter pieces and toss to coat the butter with the flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea-sized pieces of butter should still be visible.

2 Combine the ice water and lemon juice and drizzle over the flour mixture. Toss with a spatula or your hands until the liquid is incorporated. Gently squeeze the dough with your hands to bring the dough together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL). The dough should still be “shaggy” at this point.

3 Turn the dough out onto the work surface, and using the heel of your hand, gently pat out to a rough rectangle about ¼ inch (5 mm) thick. Fold the dough in half, gently press out again and fold another time. Repeat this process a third time, then bring the dough together and shape into a flat disc. Wrap in plastic wrap and flatten a little more with a rolling pin. Refrigerate for at least 2 hours or overnight.