Tomato Galette WIth Parmesan Cheese
This tomato galette is so delicious with the perfect combination of tomato and parmesan cheese held together in a flaky crust.
Ingredients
The Pastry
- 1 cup All-purpose flour
- 5 tbsp Cold unsalted butter
- 1/4 cup Cold ice water
- 2 tbsp Sugar
- 1 tsp Salt
- 1 Egg for egg wash
- 1 tbsp Sesame seeds
Tomato Filling
- 3 Medium tomatoes
- 2 tbsp Parmesan cheese
- 1 tsp Salt & pepper
- Fresh herbs (Mint & basil)
Instructions
Pastry
- In a large bowl, add flour and salt, cube the butter and add into the flour mixture. Coat the butter with the flour and start working the butter into the flour using your fingers. You want to do this in a pinching manner until all the butter is incorporated. The butter pieces should be pea size when all the butter is incorporated.
- Start adding the cold water into the flour mixture and start combining until the flour comes together as a dough not too wet and not too dry. Adjust the water accordingly.
- Cover the dough with a plastic paper and store in the fridge for about 30 minutes.
- After 30 minutes, flour your surface and roll the dough into a rectangular shape. then fold the dough into an envelop like shape. Roll again into a rectangle then fold. Repeat about 4-5 times then cover the dough and place in the fridge for another 30 minutes.
- Flour your working space and roll the dough into a circular shape. Make it big enough to accommodate your tomatoes and still leave 2 inches around for folding. Transfer the dough unto a lined baking tray before putting in the filling.
The Filling
- Cut up your tomatoes into circular shapes.
- Sprinkle the parmesan cheese evenly on the surface of your rolled dough leaving a 2 inch boarder around.
- Arrange the tomatoes on top of the parmesan cheese evenly the sprinkle some salt and pepper. Add your herbs also.
- Bring the edges of the dough up and over the filling overlapping it. Brush with egg wash and sprinkle some sesame seeds.
- Place the tray in the fridge for about 10 minutes as you preheat the oven.
- Bake the galette at 180 degrees C for 55 minutes until the crust is golden brown. Cool it before enjoying.