2013-07-27

Galette with tomatoes and cheese

Galette with tomatoes and cheese
Author:
Category
Bakery
Ingredients
  • 270 g flour
  • 1 egg
  • 60 ml extra virgin olive oil
  • 60 ml water
  • Salt
  • 3-4 firm medium tomatoes
  • 400 g Imeretian cheese
  • 1 tsp dried basil
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
Open pies made of thin dough with vegetables are the best for the summer menu. They are prepared simply and quickly, and eaten even faster. So you can safely make a double portion at once!

Recipe for galette with tomatoes and cheese


1

Sift flour and salt into a large bowl. In another bowl, mix warm water, olive oil and egg, pour into a bowl with flour. Knead a soft elastic dough, roll it into a ball and place in a bowl. Cover with cling film and leave for 1 hour.

2

Preheat oven to 180°C. Roll out the dough into a circle with a diameter of 36 cm. Line a baking sheet with baking paper and lay out the dough.

3

Cut the tomatoes into circles 5-7 mm thick, put in a bowl, lightly salt and pepper, sprinkle with basil. Cut the cheese into pieces of the same thickness.

4

Put the filling on the dough, stepping back from the edge 4 cm, alternating tomatoes and cheese. Lay the slices overlap. Drizzle with olive oil. Roll up the edges of the filling dough. Place the pie in the oven and bake for 40-45 minutes until the pastry is golden and the cheese is melted. Cool on a baking sheet, serve warm.

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