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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:
- 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:
- 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!
- 200 g all-purpose flour
- ¼ tsp salt
- 125 g cold butter
- 2 tbsp cold water
- 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
- 1 egg
- 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.