Gallets with tomatoes and goat cheese
3 servings
60 minutes
Tomato and goat cheese galettes are an exquisite dish of Italian cuisine that embodies simplicity and harmony of flavors. The crispy dough made with chilled butter has an airy texture that perfectly contrasts with the juicy slices of tomatoes. Goat cheese adds a light tanginess and creaminess to the dish, while basil contributes fresh herbal notes. This dish resembles traditional Italian rustic pies that use seasonal ingredients. Galettes can be served as an appetizer or a light main course, especially in summer when tomatoes reach their flavor peak. The perfect combination of fresh vegetables, creamy cheese softness, and a crispy base makes this recipe a favorite choice for Mediterranean cuisine enthusiasts.
1
Wrap the butter in foil and place it in the freezer for 30-45 minutes.
- Butter: 110 g
2
Sift flour with a pinch of salt into a bowl. Take the butter out of the freezer, slightly bend the foil, and grate it quickly on a coarse grater, occasionally sprinkling the piece with flour to make grating easier. Chop the butter with the flour using a knife (do not do this by hand to prevent the butter from melting) until crumbly. Sprinkle with 2 tablespoons of cold water, and chop again. Then mix the dough by hand, adding a little more water if necessary. The dough should easily pull away from the edges of the bowl. Transfer the dough to a bag and refrigerate for 30 minutes.
- Wheat flour: 175 g
- Butter: 110 g
- Water: to taste
- Salt: to taste
3
Meanwhile, peel the tomatoes by holding them in boiling water for a minute and then removing the skin.
- Tomatoes: 12 pieces
4
Place the dough on a floured surface and roll it out very thin (3 mm). Cut out 6 circles with a diameter of 15 cm and place them on 2 greased baking sheets.
- Wheat flour: 175 g
- Butter: 110 g
5
Place 18 basil leaves on the prepared bases, then layer thinly sliced tomatoes on top to completely cover the basil. Crumble goat cheese over it and drizzle with olive oil. Garnish with small basil sprigs, season with salt and pepper, then drizzle again with olive oil.
- Basil: 1 bunch
- Tomatoes: 12 pieces
- Goat cheese: 200 g
- Olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
6
Bake in the middle of the oven at 220 degrees for 10-12 minutes until the tomatoes are browned and the cheese is melted.
- Tomatoes: 12 pieces
- Goat cheese: 200 g
