Tomato and garlic galette

Who doesn’t like savory pastries, especially when all you have to do is to unpack and roll out the dough and cut the veggies?

What is galette?

Galette is a round, rustic tart with irregular edges, filled with fruit or vegetables. The dough is placed directly on the baking tray and baked without a tin.
That makes galettes easily adaptable and far more forgiving to make than traditional pies – simply roll out your pastry, add the filling and fold it up roughly before popping it in the oven.
In this recipe I used ready to use crust [ French puff or quiche pastries are great – you ca also choose a gluten free crust ], but you will find an easy recipe below if you wish to use homemade one.

How to make ANY savory galette, without a recipe?

Easy! Make your crust [ use whatever pie crust recipe you know ] or simply use store bought one. There are many vegan versions available.
Prepare veggies of your choice : tomatoes, zucchini, eggplant, fennel, squash …
Roll out your dough and arrange the vegetables on top. Season with salt and favorite herbs and spices, then drizzle with olive oil and bake until golden and crispy.

Homemade galette crust

Making a galette crust is easy and can be done up to 3 days before baking. Simply wrap the dough in plastic wrap and keep refrigerated.

INGREDIENTS :
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup hot water
½ cup olive oil

1. In a large mixing bowl, mix together all the ingredients for the dough.
2. Once a uniform dough has formed, transfer it onto a floured surface and knead together for 5 minutes.
3. Return the dough to the bowl. Cover with a towel and set aside for 10 minutes.
4. Roll the dough into a ⅛-¼” thick circle [ 0.25 – 0.5 cm ] – be careful not to roll too thin – you want a stable dough that will hold the filling.
5. Transfer the dough to the prepared sheet tray with parchment paper and assemble the galette – arrange the vegetables on top, season with salt and favorite herbs and spices, fold the edges, then drizzle with olive oil and bake until golden and crispy.

SEE ALSO: Tomato soup with roasted white beans
roasted tomatoes

Tomato and garlic galette.

This tomato and garlic galette is hearty, healthy, easy to prepare, super affordable, and delicious. It makes a perfect summer dinner and party dish.
I love to use tomatoes as often as possible and this galette is a perfect way to do so.
While most vegetables lose a lot of their nutrients when cooked, tomatoes are different. When processed, they provide more lycopene than raw ones.
It is worth remembering that lycopene is best absorbed in the presence of fat. Therefore, I always use good quality extra virgin olive oil for salads or cooked or baked vegetables.

Tomato and garlic galette

Servings 4 servings
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Equipment

  • baking sheet
  • oven

Ingredients

  • homemade or store bought pastry
  • 2 pounds favorite tomatoes or enough to cover the crust
  • 1 head garlic divided into cloves, unpeeled
  • 1 tsp dried oregano
  • 2 tbsp olive oil more for serving
  • 1 tbsp balsamic vinegar
  • few sprigs fresh thyme
  • salt to taste
  • freshly ground pepper to taste

Instructions

  • Preheat the oven to [ 350F ] 180ºC
  • Place the dough to the baking sheet lined with parchment paper
  • Place tomatoes in a large bowl. Add garlic cloves, fresh thyme, oregano, olive oil, balsamic vinegar. season with salt and pepper and toss to combine.
  • Assemble the galette - arrange the tomatoes on top, fold the edges and bake until golden and crispy. It should take around 40 - 45 minutes
  • Drizzle with extra virgin olive oil and balsamic and decorate with fresh basil before serving.

Notes

Storage - store leftovers in an airtight container in the refrigerator for 1-2 days.
Nutritional value - ¼ galette
374 kcal | Carbohydrates 32 g | Protein 6 g | Fat 24 g | Fiber 0.8 g
Course: Appetizer, Main Course
Keyword: budget friendly, easy, garlic, tomatoes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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