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Tomato & Basil G A L E T T E


Ingredients. for 1 big tart

CRUST

♥1.5 cups wholemeal flour

♥1.5 cups spelt flour

♥1/2 tsp. salt

♥1 stick cold butter, cubed

♥4 Tbsp. ice water

FILLING

♥200g Persian feta

♥1 clove garlic, minced

♥1 Tablespoon fresh basil, chopped, plus extra for garnish

♥1/4 cup extra virgin olive oil

♥500g cherry tomatoes, sliced

♥salt and pepper to taste

♥1 egg

To do.

CRUST

  1. Place flours and salt into the bowl of a food processor and process to combine.

  2. Place butter in the food processor with the flour mixture. Pulse a few times until butter has been incorporated into the flour and forms a coarse mixture.

  3. Add ice water one tablespoon at a time, pulsing in between each addition. Continue adding water 1 Tbsp. at a time until dough begins to come together but is not sticky. You may not need all of the water.

  4. Turn dough out onto a floured surface and lightly knead to bring it all together. Wrap in plastic and place in the fridge to chill while you prep the rest of the ingredients.

FILLING

  1. In a small bowl, stir goats cheese to make a paste with the pepper. Set aside.

  2. In another small bowl, combine garlic, basil, and olive oil and season with salt and pepper. Give the oil mixture a stir and set aside.

ASSEMBLE

  1. Heat oven to 180 degrees.

  2. Remove crust from fridge and roll it out in a circular shape to about 5cm thick on a floured surface. Transfer dough to a baking sheet lined with baking paper.

  3. Spread feta over dough, leaving about 10cm of dough uncovered on all sides.

  4. Top with sliced cherry tomatoes. Lay or spread them out in an even layer to cover all of the cheese.

  5. Brush tomatoes with the garlic, basil, and olive oil mixture.

  6. Fold the edge of the crust up and over the tomatoes. It’s doesn’t have to be pretty – just pull the crust up over the edge of the filling and press it down so it holds its shape!

  7. In a small bowl, beat egg with a splash of water to make an egg wash. Brush egg wash over the crust only – you don’t need it on the tomatoes.

  8. Sprinkle a generous pinch of salt over the entire galette.

  9. Bake for 40 minutes, or until crust is a light golden brown and cooked through.

  10. Let galette cool for 5-10 minutes before slicing, then slice, top with extra fresh basil, and serve immediately. YUM

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