Galette with tomatoes, cheese and onions
French open pie - galette with mikado tomatoes, cheese and red onions
Ingredients
| BUTTON: |
| 360 g wheat flour |
| 120 g chilled butter |
| 60-75 ml cold water |
| 1 tsp turmeric |
| 1/2 tsp. black pepper |
| pinch of salt |
| TOAST: |
| 700 g mikado tomatoes |
| 220 g grated hard cheese |
| 140 g red onion |
| 120 g sour cream |
| 1 egg yolk |
| 30 ml of honey and olive oil each |
| 15 ml of wine vinegar |
| TO TASTE: |
| salt |
| black pepper |
| dried garlic |
| Italian herbs |
Instructions
Step 1
For the crust, grate the butter, add the rest of the ingredients, knead the dough, wrap it in cling film and put it in the fridge for 30 minutes.
Step 2
Cut half of the red onion into small cubes, combine with sour cream and grated cheese. Season with pepper and mix.
Step 3
Chop the remaining onion into feathers and combine in a bowl with the vinegar and honey. Stir to combine.
Step 4
Cut the tomatoes into 1-inch thick circles.
Step 5
Roll out the dough into a circle with a diameter of 30-34 centimeters and transfer to a parchment-lined baking tray. Spread the onions and cheese evenly on top, not reaching the edge 6-8 centimeters. Then place the tomatoes on top, season with salt and spices.
Step 6
Add the pickled onions. Wrap the edges of the dough, drizzle the filling with olive oil and pepper. Brush the dough with the egg yolk.
Step 7
Bake the galette for 20-25 minutes at 200 degrees. Bon appetit!
