There savoury cake perfect forsummer and the tomato galette.
You can prepare it with a single type of tomato or with several variations for a riot of taste and colors.
You can also choose to make it big or in mini size.
Mini sizes, you know, are our favorites because they are too beautiful to bring to the table.
Not just an ox heart
The tastiest tomato this season is the ox heart and it is perfect for galette preparation.
The slices are fleshy and juicy and a tomato is enough for an entire galette, a single slice for a mini galette.
To make your savory pie even more beautiful and scenic, as well as richer in flavor, we suggest adding some more green tomatoes and gods yellow and red cherry tomatoes.
Ricotta and pesto
The galette was born as a solo cake pasta brisee with vegetables or fruit in the filling.
At the base nothing goes except a veil of jam in the galette in sweet version or cheese or spreadable creams in the salty version.
In our opinion, with tomato they are very good ricotta cheese and the basil pesto.
Remember though puncture the bottom of the shortcrust pastry in order to obtain a good uniform cooking and a crisp and not soft base.
If you prefer a very delicate and light version, you can also add nothing but tomatoes.
How to make tomato galette
For the shortcrust pastry:
240 g 00 flour
160 g butter
6 tablespoons of cold water
For the stuffing:
6 ripe tomatoes
100 g fresh ricotta
2 tbsp pesto
Pour the flour and salt into a bowl and add the cold butter cut into small cubes.
Work the butter with your fingertips without melting it completely. Small pieces must remain in the dough so the crust after cooking will be more crumbly.
Add the cold water a little at a time and mix quickly with a spoon. Form a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for at least a couple of hours.
Take the dough again and roll it out making a not too thin circle. Mix the ricotta with the pesto and spread the mixture in the center of the circle leaving 5 cm free on the edge. Slice the tomatoes and arrange the slices over the ricotta. Fold the edges of the galette over the filling and brush the edges with a beaten egg yolk.
Bake at 210 ° for 15 minutes, then lower the temperature to 180 ° and cook for another 30/40 minutes.
Obviously to prepare the mini galettes the procedure is the same, but the dough must be divided into several parts, depending on the size you want to obtain.
Indicatively we can say that with these doses you will get approx 4 mini galettes because they don't have to be overly small. Adjust yourself with a slice of tomato to understand what the correct circumference should be.
As for cooking cut your time in half.
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