Tomato galette
Today we are making an exquisite appetizer. On the table is a tomato galette. Delicious, fragrant, and rustic. But that's what gives the dish its special charm.
Equipment
- 1 mix bowl
- 1 fork
- 1 teaspoon
- 1 knife
- 1 non-stick mat
- 1 baking sheet
Ingredients
- 50 ml vegetable oil
- 50 ml boiling water
- 200 g flour
- ¼ tsp salt
- 200 g tomato
- ¼ tsp mixture of Provencal herbs
- 1 sprig basil
- 120 g cheese suluguni
Instructions
- Prepare everything you need.
- In a bowl, combine the flour and salt. Add the vegetable oil.200 g flour, ¼ tsp salt, 50 ml vegetable oil
- Mix with a fork or hands until crumbly. Add the boiling water.50 ml boiling water
- Quickly mix with a fork first, as the dough is quite hot, and then continue with your hands. Knead until the dough is soft and elastic. Cover with plastic wrap and let it rest for 30 minutes.
- Spread the dough with your hands into a round flatbread on a baking sheet lined with a non-stick mat. Sprinkle with flour, which will absorb the liquid released from the tomatoes.
- Cut the tomatoes into slices and the suluguni cheese into slices. Arrange them on the dough, leaving a 4-5 cm border. Fill the entire central part with the tomatoes and cheese.200 g tomato
- Sprinkle with Provencal herbs and chopped basil.¼ tsp mixture of Provencal herbs, 1 sprig basil
- Fold the edges over the filling, forming pleats.
- Bake in the oven at 170 ℃ for 20-25 minutes. The dough and suluguni cheese should turn golden brown. The tomato galette is ready.
Nutrition
Calories: 201kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 19mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 288IUVitamin C: 5mgCalcium: 10mgIron: 2mg