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Galit tomato The recipe contains a homemade butter crust with garlic herb, fresh inheritance tomatoes, and a spray of parmesan and herbs. It is a rural and delicious way to enjoy the peak tomato season in a simple and amazing dish.
This gallite tomato is the perfect way to enjoy fresh tomatoes in the summer! It contains a homemade butter crust, clear and golden, with a base of gem grass cheese that is beautifully married with mature inheritance tomatoes.
Galette has been completed with a spray of Parmesan and fresh herbs to treat a fascinating rural tart but it is easy for them to make it. It is served warm, at room temperature as a delicious lunch, light lunch, or a delicious summer dinner.
Ingredient notes and alternatives
- Obesity: You can replace the salted butter for unintegrated butter and delete salt.
- salt: If you do not have a kushir salt or sea salt, you can use half the amount of table salt.
- Inheritance tomatoes: Inheritance tomatoes will give you a good flavor in this dish. If you do not want to use various tomatoes in the inheritance, use your favorite delicious tomatoes.
- Porsin: Cheese will give gallit richness and flavor. Ordinary porsin will not give Galette the same flavor.
How to make Galit tomatoes
Here you will find step -by -step instructions and photographs showing how this recipe works. The full recipe, including ingredients, is returned below.
Step 1: To make dandruff, add flour and salt to a food processor. Pulse several times to collect.
Step 2: Add cubic butter. Pulse again to form cries.
Step 3: Pour in water and apple cider vinegar. Pulse only to form a thick dough.
Step 4: Speed flour clean surface and a circulating pin. Forming the dough in the dough disk in a circle over the strained surface until it is about one inch and about 12 inches wide. The thinner, that was better.
Step 5: Carefully use a circulating pin to help transfer the dough to a shed -lined baking sheet. Put the baking sheet in the refrigerator and leave the cold for at least one hour.
Step 6: Near the end of the chilling time, divide the tomatoes and put them in a bowl with a teaspoon of Kushir salt.
Gently mix with your hands to cover salt. Let the tomatoes sit for 10-15 minutes so that the salt can extract some excess moisture.
Step 7: Preheat your oven to 400 ° F.
Step 8: Remove the dough from the refrigerator. Let sit at room temperature for about 5 minutes, so the dough reduces enough to be able to fold it without breaking.
Step 9: Spread the poursen cheese in the center of the dough, leaving about an inch of space around the edges.
Drain the tomatoes and put them on paper towels to absorb any remaining moisture. Arrange the tomatoes over the cheese.
Step 10: Sprinkle Parmesan cheese over the top.
Step 11: Carefully fold the edges of the dough, the top of the tomato edges, leaving the center exposed.
Step 12: In a small bowl, beat the eggs and water together. Using a pastry brush, clean the washing of eggs at the top of the folded dough.
Step 13: Bake for 35-40 minutes, or until the shell becomes light golden structure.
Step 14: Allow to cool for at least 10 minutes on the baking sheet before moving to the serving panel.
Step 15: Acceptors with fresh perennial garlic, basil, or oregano. Spray sea salt on top.
Recipe tips!
- Submit suggestions: I love the Galette service with a simple green salad or fruit salad. You can associate them with berries or oatmeal pies for a delicious lunch or light dinner.
- Qarus: It is tempting to skip a chilling time, but please no. The chilling allows her to meet the dough, create the appropriate texture, and will prevent him from bread while baking Galit.
storage
Store any gallite tomato residue in a sealed container in the refrigerator. It will last for up to 3 days when stored properly in the refrigerator.
Summer recipes that go well with this recipe!
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Galit tomato
This rural tomato is characterized by a homemade shell, garlic herbal cheese, fresh tomatoes, and a touch of parmesan and herbs.
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ingredients
directions
To make dandruff, add flour and salt to a food processor. Pulse several times to collect.
1 ½ cups each flour for purposes, ½ teaspoon of kushir salt
Add cubic butter. Pulse again to form cries.
10 tablespoons of unused butter
Pour in water and apple cider vinegar. Pulse only to form a thick dough.
3 tablespoons of ice water, 1 teaspoon of apple cider vinegar
Speed flour clean surface and a circulating pin.
Forming the dough in the dough disk in a circle over the strained surface until it is about one inch and about 12 inches wide. The thinner, that was better.
Carefully use a circulating pin to help transfer the dough to a shed -lined baking sheet.
Put the baking sheet in the refrigerator and leave the cold for at least one hour.
Near the end of the chilling time, divide the tomatoes and put them in a bowl with a teaspoon of Kushir salt.
2-3 inheritance tomatoes
Gently mix with your hands to cover salt.
Let the tomatoes sit for 10-15 minutes so that the salt can extract some excess moisture.
Preheat your oven to 400 ° F.
Remove the dough from the refrigerator. Let sit at room temperature for about 5 minutes, so the dough reduces enough to be able to fold it without breaking.
Spread the poursen cheese in the center of the dough, leaving about an inch of space around the edges.
5.3 ounces of garlic package Porsen cheese
Drain the tomatoes and put them on paper towels to absorb any remaining moisture. Arrange the tomatoes over the cheese.
Sprinkle Parmesan cheese over the top.
Two tablespoons of grated Parmesan cheese
Carefully fold the edges of the dough, the top of the tomato edges, leaving the center exposed.
In a small bowl, beat the eggs and water together.
1 big egg, 1 tablespoon of water
Using a pastry brush, clean the washing of eggs at the top of the folded dough.
Bake for 35-40 minutes, or until the shell becomes light golden structure.
Allow to cool for at least 10 minutes on the baking sheet before moving to the serving panel.
Acceptors with fresh perennial garlic, basil, or oregano. Spray sea salt on top.
Notes
- Obesity: You can replace the salted butter for unintegrated butter and delete salt.
- salt: If you do not have a kushir salt or sea salt, you can use half the amount of table salt.
- Inheritance tomatoes: Inheritance tomatoes will give you a good flavor in this dish. If you do not want to use various tomatoes in the inheritance, use your favorite delicious tomatoes.
- Porsin: Cheese will give gallit richness and flavor. Ordinary porsin will not give Galette the same flavor.
- Nutrition values are estimates.
feeding
Service: 1Submission | Thermal calories: 307kcal | Carbohydrates: 20Z | protein: 5Z | fat: 23Z | Saturated fat: 15Z | Unsaturated multiple fats: 1Z | Uncomfortable fat fats: 4Z | Fat by: 1Z | Cholesterol: 78Niche | Sodium: 439Niche | Potassium: 111Niche | Viber: 1Z | sugar: 2Z | Vitamin A: 927Iu | Vitamin A: 4Niche | Calcium: 42Niche | iron: 1Niche
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