Tag: savory

Tomato galette: the savory pie of the summer – Italian Cuisine

Tomato galette: the savory pie of the summer


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

Ingredients

For the shortcrust pastry:
240 g 00 flour
160 g butter
salt
6 tablespoons of cold water

For the stuffing:
6 ripe tomatoes
100 g fresh ricotta
2 tbsp
2 tbsp pesto
1 yolk

Method

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.

Mini galettes

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.

Savory pie with parmesan – Italian Cuisine

»Savory pie with parmesan


First prepare a sauce by frying garlic and oil and then adding tomato sauce, salt and basil and cook for about ten minutes, then let it cool.
In the meantime, cut the mozzarella into thin slices and let them drain, so that they lose a little whey.

At this point begin to take care of the aubergines: wash them, clean them, cut them into slices lengthwise (make them about 1/2 cm thick), then flour them and fry them in hot seed oil, cooking them on both sides until golden brown and then leaving them dry on kitchen paper.

Once warm, mix the aubergines with the beaten egg with a little salt.

Then begin to assemble your rustic cake: put the dough in the mold lined with parchment paper and puncture the base, then cover with a layer of aubergines.
Add the mozzarella and then the sauce and fresh basil.

Create another complete layer (aubergines, mozzarella, gravy, basil) and then finish with a layer of aubergines, gravy and parmesan.
Bake for about 30-40 minutes in a preheated convection oven at 180 ° C.

The parmigiana savory pie is ready: at least let it cool before serving.

Savory tartlets with plums and goat cheese – Italian Cuisine

Savory tartlets with plums and goat cheese


As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums

Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.

They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.

Ingredients for 4 tartlets
200 g goat cheese
160 g goat (goat or cow) 150 g yogurt
80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts
12 California plums
1 sheet of brisée pasta with aromatic herbs
(thyme, parsley, mint) salt – pepper

Preparation
Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.

Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.

Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.

Distribute the cream in the tartlets with a pastry bag or with a spoon; add a few slices of rigatino, the remaining prunes and pine nuts. Decorated with aromatic herbs.

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