12.09.2022
Tomato Galette
An irresistible and simple pie perfect for this time of year.
Time Needed:
Difficulty:
Amount:
Ingredients:
- For the pastry:
- 225 g flour
- 100 g cold butter, diced
- 2 eggs + one more egg for brushing
- salt
- For the filling:
- 500 g sliced tomatoes – you can use various sorts, colors and shapes
- 50 g cheese (gouda or gruyer), coarsely ground
- garlic powder (to taste)
- oregano
- thyme
- chili Ancho crushed
Preparation:
- Carefully cut the tomatoes into slices about ½ cm thick, place them in a straner that you will place over a large bowl, add a little salt and leave for about an hour to drain.
- Meanwhile, prepare the pastry.
- Put the flour, butter and salt in a bowl (you can use a mixer or a food processor) and mix well to get a breadcrumb-like mixture.
- In a separate bowl, mix the eggs and add them to the dough. If it's too dry, add half a tablespoon of cold water until everything comes together nicely.
- Shape it into a ball, wrap it in cling film and leave it in the fridge for 20 minutes to get firm.
- Heat the oven to 180 C.
- Grate the cheese, add garlic, spices and a little black pepper.
- Carefully transfer the drained tomatoes to a large bowl and gently toss them with the cheese mixture.
- Roll out the chilled dough on a floured surface to form a circle with a diameter of 30 centimeters.
- Line a baking tray with baking paper, put the dough on it and spread the tomatoes on it, leaving an empty edge of about 5 centimeters, which you will carefully fold around the galette.
- Whisk one egg and coat the folded edge with it. Don't worry, the edge doesn't have to be perfect because the galette is a rustic dish.
- Bake at 180 C for approximately 45 minutes, until the dough is golden and the tomatoes are soft.
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