Gallets with tomatoes and goat cheese
4 servings
30 minutes
Tomato and goat cheese galettes are a refined combination of crispy dough and delicate filling, inspired by European culinary traditions. Their homeland is France, where such open pies are valued for their simplicity of preparation and the opportunity to experiment with fillings. The thin dough, soaked in butter, becomes golden and crispy, topped with juicy tomatoes and creamy goat cheese. Basil adds freshness and lightness to the flavor, creating a harmonious blend of ingredients. Galettes are perfect as an appetizer or light dinner. They can be served warm when the cheese is slightly melted or chilled to reveal the full depth of flavors. The simplicity of preparation makes them an excellent choice for cozy home evenings as well as exquisite gastronomic experiences.
1
Wrap 110 g of butter in foil and place it in the freezer for 45 minutes.
- Butter: 110 g
2
In a large bowl, mix flour and salt.
- Wheat flour: 180 g
- Salt: to taste
3
Grate the butter coarsely over the flour and mix.
- Butter: 110 g
4
Sprinkle the obtained mixture with 2 tablespoons of cold water, continuing to stir.
5
Place the dough in a plastic bag and chill for 30-40 minutes.
6
Preheat the oven to 220 degrees
7
Peel the skin off the tomatoes.
8
Roll out the dough on a floured surface to a thickness of 3 mm. Cut out 6 circles, place them on a greased baking sheet, and decorate with chopped basil leaves.
- Wheat flour: 180 g
- Basil: 18 pieces
9
Slice the tomatoes thinly and place them on top of the basil.
- Tomatoes: 12 pieces
10
Remove the rind from the goat cheese and crumble it on top.
- Goat cheese: 200 g
11
Dip basil sprigs in olive oil and decorate the galettes. Season with salt and pepper, and drizzle with olive oil.
- Basil: 18 pieces
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
12
Bake for 10–15 minutes.
