Today the fastest salted cake you can imagine: whole grain galette with tomatoes. Galette is a preparation of the kitchen French, as the QUICHE LORRAINE (even in VIDEO RECIPE). Traditionally it indicates a sweet (the galette des roi) round in shape, prepared in a simple way and stuffed with fruit. But over time several salty versions have also been born, usually made with eggless brisée pasta, based on butter or extra virgin olive oil.
Among the advantages of galette, both fresh and salt water, that of not needing a mold. Is’ just a baking tray, because then the flaps of the dough are folded on the galette and thus retain the filling, without the need for the edges of a mold. Yet, the irregular shape of the galettes is beginner-proof, everyone is able to spread a dough with the rolling pin and, in the galette, inaccuracy is normal. Finally, always using the same neutral basis, you can stuff the galette both in a sweet version (fruit, creme, chocolate) both salty, as I did.
The dough does not need to rise and, Actually, not even to rest. You can then spread it out right away, but I advise you to leave it for 30 minutes – an hour wrapped in food film so that the gluten mesh is made and then it is very easy to lay it out. For the topping, I wanted to enhance these coppery tomatoes that come from Licata, in the heart of Sicily. Where a small farm sells fruit and vegetable boxes online, oil and honey. So I just sliced tomatoes and seasoned them with garlic, extra virgin olive oil, Salt, pepper and oregano. When cooked, i crumbled on the galette a little’ of Greek feta. You can also use stracchino, Buffalo mozzarella from Campania Dop or flakes of Parmigiano Reggiano, or enjoy the tomato galette as it is.
Like all savoury cakes it is versatile, perfect for an aperitif or buffet, but also as a unique dish if accompanied by a nice salad.
125 grams of reground semola
125 grams of whole meal or 7 cereals
100 milliliters of cold water
a pinch of salt
80 grams of butter or 60 milliliters of extra virgin olive oil
vine tomatoes, to taste
salt and pepper, to taste
oregano, to taste
extra virgin olive oil, to taste
a clove of garlic
Greek feta cheese (or buffalo mozzarella or the cheese you prefer), to taste
The tomato galette is very simple to make. For the dough, a brisée pasta without eggs, very crumbly, put on the work surface the two types of flour (or if you don't love wholemeal just semola or just flour 00), salt and butter. cold cut into dice. Knead with your fingertips until you get a mixture of large crumbs.
Add as much cold water to the dough as necessary to obtain a smooth and elastic dough. Wrap the panetto in the food film and let stand at room temperature for about an hour. In this way the dough will become more elastic and workable.
Spread the dough with rolling pin until you get a disc half an inch thick, arrange in the center the slices of coppered tomatoes, season with garlic cut into thin slices, extra virgin olive oil, Salt, fresh ground black pepper and abundant oregano. Fold the flaps of the dough towards the center of the galette, so that they contain the filling. Preheat the oven at 180 degrees. Bake in a preheated oven for 40 minutes or until the tomatoes are lightly wilted and the base crispy and golden.
Bake the galette with tomatoes and let it cool for a few minutes. I also added some crumbled Greek feta, to give more taste, but you can also add buffalo mozzarella, stracchino, Ham. In short, the ingredient you prefer, since the tomato galette is very versatile. Or you can just enjoy it as it is. Bon appétit!