Garlicky Saffron Tomato + Pesto Galette from @waitrose ad This beautifully baked galette is topped with fragrant garlic and saffron tomatoes, and a vibrant pesto to bring a fresh burst of flavour. Save - Try this recipe later this week Share this video to your stories 250g mixed baby tomatoes 1 tbsp olive oil pinch of saffron 1-2 garlic cloves, finely chopped 2 tbsp olive oil Plain flour, for dusting 500g pack Jus-Rol Shortcrust Pastry Block 1⁄2 tbsp vegan dairy-free spread, melted, or olive oil, for brushing Few basil leaves, to serve Vibrant Pesto 50g pine nuts, toasted Bunch of fresh basil 1/2 lemon juice 2 tbsp nutritional yeast 2 tbsp olive oil 75g Koko Dairy Free Yoghurt Pinch of salt 1.) Preheat the oven to 200oC, gas mark 6 and place a large baking sheet inside to heat up. Put the tomatoes in a mixing bowl and add the oil, garlic and saffron. Season generously and stir to combine. Set aside. 
2.) Make the pesto - in a food processor or mortar & pestle. Working in small batches, ground the pine nuts then add the remaining ingredients one-by-one. Set aside and chill. 
3.) On a large square of baking parchment lightly dusted with flour, roll out the pastry into a 35cm circle. Spread the pesto mixture over the middle, leaving a 5cm border. Scoop the tomatoes out of the bowl with a slotted spoon, leaving the juices behind, and arrange on top of the pesto mixture. Fold the pastry border up and over the tomatoes, pleating and pressing to form a neat edge. Brush the edges of the pastry with the melted spread or oil. 
4.) Carefully slide the galette on its paper onto the hot baking sheet and bake for 35-40 minutes, or until golden on top. Cool slightly, then scatter with torn basil leaves to serve. #SummerAtWaitrose