Country Galette with Tomatoes, Mozzarella and Thyme
4 servings
40 minutes
Rustic galette with tomatoes, mozzarella, and thyme is a true embodiment of rural comfort and European gastronomy. Originating from French cuisine, it features a crispy flaky crust and aromatic filling. In this variation, tender tomatoes soaked in olive oil with garlic and thyme create a rich flavor that perfectly complements the stretchy, slightly salty mozzarella cheese. The galette is versatile: it is delightful both warm and cold and pairs perfectly with a light salad or a glass of white wine. Its simplicity makes it accessible even for culinary beginners, while the delicate combination of ingredients transforms it into an exquisite gastronomic masterpiece that requires no complex techniques but offers true pleasure in eating.
1
In a blender bowl, add flour, salt, and cold diced butter. Chop the flour with the butter until crumbly.
- Wheat flour: 300 g
- Salt: to taste
- Butter: 130 g
2
Then add milk, apple cider vinegar, and an egg to the flour mixture. Knead the dough until it forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 0.5 hours. The dough will improve if it stays in the fridge longer.
- Milk: 80 ml
- Apple cider vinegar: 1 teaspoon
- Chicken egg: 1 piece
3
Roll out the chilled dough into a circle with a diameter of 35-40 cm on a floured surface. Transfer to a baking tray lined with parchment paper.
4
Arrange the sliced tomatoes in circles, leaving 2 cm from the edges of the dough.
- Tomatoes: 6 pieces
5
In a bowl, mix olive oil, thyme, grated garlic, salt, and pepper.
- Olive oil: 3 tablespoons
- Thyme: 2 teaspoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Evenly distribute the oil and thyme dressing over the tomatoes.
- Olive oil: 3 tablespoons
- Thyme: 2 teaspoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
7
Gather the edges of the dough randomly to the top and pinch.
8
Put the pie in the oven at 200 degrees for 20 minutes.
9
After 20 minutes, sprinkle pieces of mozzarella over the tomatoes, place fresh thyme sprigs on top (if available), and put in the oven for another 5 minutes.
- Mozzarella cheese: 120 g
- Thyme: 2 teaspoons
10
If baking with feta or goat cheese, you can place the cheeses directly on the tomatoes and bake everything together. If the center of the pie puffs up like a 'bubble' during baking, make a couple of pricks with a fork, and everything will settle back down.
