goat’s cheese & tomatoes

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Baking in times of a heat wave: (as I mentioned before) I’m not fond of it. Nevertheless a nice galette, a savory galette is a fast meal & may be eaten hot, warm or cold. I prefer it “warm”.

Let’s start w/ the remarks of my better half: too much pastry, more tomatoes would have been better … ok: fine w/ me – next time I’ll roll out the pastry somewhat thinner, add more goat’s cheese & tomatoes.
(… of course the original you read about here & now was fine & nothing ended up in the bin!)

 

For the record:
You may add more cheese & more tomatoes if you like!
(I’m sure the pastry won’t crash & it won’t get soggy.)

 

 

My idea started w/ tomatoes & basil. This is – for me – one of the essential combinations for summer. Just add some mozzarella or burrata …

I made a sweet galette some weeks ago & since then I planned to make a savory galette. That’s why I decided to combine tomatoes (i. e. fruity & juicy) & goat’s cheese (i. e. strong & creamy).

Furthermore: a galette needs only a baking tray lined w/ baking parchment. So there isn’t too much fuss w/ cleaning afterwards.

So what do we need?

 

 

For the pastry it’s just:

  • flour
  • butter
  • salt
  • ice-cold water.

I decided on some creamy basis of Greek yoghurt … so it’s:

  • Greek yoghurt
  • olive oil
  • dried thyme
  • salt & pepper.

The main part on top is:

  • tomatoes
  • goat’s cheese
  • fresh basil leaves.

 

I combined all the ingredients for the pastry & kneaded well w/ my hands, formed a ball (well: tried to …) & put it in the fridge for 20 – 30 min.

 

 

Then I mixed the yoghurt mess.

 

 

I had a fine goat’s cheese in my fridge & cut the roll into slices of about 4 – 5 mm.

 

 

I had also tomatoes & cut them into slices of 4 – 5 mm.

 

For the record:
I didn’t use all of the tomatoes. My better half later remarked that I should have.

 

 

Then it’s time to preheat the oven to 180° C w/ fan.

We start w/ rolling out the pastry which should be of 25 – 30 cm on the diameter. (My was rather at 25 cm. You may try to do it thinner than I did.) It’s best to use 2 sheets of cling foil for rolling out the pastry.

The pastry is transferred (w/o the cling foil!) to a baking tray lined w/ baking parchment.

The yoghurt mess is distributed evenly.

Afterwards add the goat’s cheese, basil leaves, tomatoes slices … Then just fold in the edge.

 

 

Whisk an egg & brush it all over the pastry.

 

 

The baking tray w/ the galette marches into the preheated oven for about 30 min.

Voilà … crumbling pastry, juicy tomatoes on a layer of half-melted goat’s cheese …

 

 

You may cut the galette into 4 parts – or even into 8 parts.

Serve at once or after the galette is at room temperature. Sorry: no experience w/ storing in the fridge or even freezing in the freezer!

 

 

Enjoy!

 

goat's cheese & tomatoes
Prep Time30 mins
Cook Time30 mins
Servings: 4
ingredients
for the pastry:
  • 200 g all-purpose flour
  • ¼ tsp salt
  • 125 g cold butter
  • 2 tbsp cold water
for the filling:
  • 3 tbsp Greek yoghurt
  • 2 tbsp olive oil
  • ¼ tsp dried thyme
  • salt & pepper to taste
  • 100 g goat's cheese
  • 1 - 2 tomatoes
  • fresh basil leaves
on top:
  • 1 egg
how to...
  • All the ingredients for the pastry march in a bowl where they are mixed & kneaded into a pastry dough - w/ your own hands.
  • Finally form a ball or a disk, wrap in cling foil & let it rest in the fridge for about 20 - 30 min.
  • Mix Greek yoghurt, olive oil, dried thyme, salt & pepper w/ a spoon & set aside.
  • Cut the goat's cheese into slices.
  • Cut the tomatoes into slices.
  • Preheat the oven to 180° C w/ fan.
  • Line a baking tray w/ baking parchment.
  • Roll out the pastry w/ a rolling pin between layers of cling foil. try to get a circle of about 25 - 30 cm diameter. Transfer to the baking tray.
  • Distribute the yoghurt mess all over the pastry (except about 2 - 3 cm at the edge). Add some basil leaves.
  • Arrange the goat's cheese & on top the tomatoes. Add some more basil leaves.
  • Fold in the edge of the pastry, whisk the egg, brush the egg all over the pastry & let it bake for about 30 min.

 

(information on equipment)

 

 

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