Smoky romesco and tomato galette recipe
 The romesco sauce used in the filling gives a creamy texture to this dairy-free and vegan tomato tart. 1 pack ready-rolled vegan puff pastry 1 pack ready-rolled vegan puff pastry 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 3 roasted red peppers handful almonds 4 garlic cloves 1 tsp sweet smoked paprika 2 tbsp red wine vinegar, to taste 2–4 olive oil 150g/5½oz ripe baby plum tomatoes dash olive oilsalt and freshly ground black pepper 150g/5½oz ripe baby plum tomatoes dash olive oil salt and freshly ground black pepper 2 tbsp maple syrup 2 tbsp almond milk 2 tbsp maple syrup 2 tbsp almond milk 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped1 garlic clove, finely chopped4 tbsp olive oilsalt and freshly ground black pepper 1 bunch flatleaf parsley, finely chopped ½ bunch mint, finely chopped 1 tsp toasted cumin 1 shallot, finely chopped 1 garlic clove, finely chopped 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides.For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Blend all the romesco ingredients together in a food processor except the olive oil. Add enough olive oil to loosen and make a paste. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. Roll out the pastry to 1cm thick, cut out 2 circles and place on the baking trays. Spread the romesco over the bases. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. To make the galettes, toss the whole baby tomatoes in olive oil, salt and pepper. Pile the tomatoes onto the pastry, leaving a wide border, then fold the pastry up around the sides. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. For the glaze, mix together the maple syrup and almond milk. Brush the pastry edges with the glaze. Bake in the preheated oven for 20–30 minutes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes. To make the dressing, mix together all the dressing ingredients. Taste, season with salt and pepper, and spoon the dressing over the finished galettes.