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Cherry Tomato Galette
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Course:
starter
🧂 Ingredients
200 g
all-purpose flour
100 g
unsalted butter
cold and cut in cubes
1 tsp
salt
30 g
parmesan cheese
freshly grated, fine
1
egg
1 tbsp
water
100 g
cream cheese
at room temperature
2 tbsp
dried oregano
Salt and pepper to taste
550 g
cherry tomatoes
2 tbsp
olive oil
Salt and pepper to taste
1 tbsp
milk
Parmesan cheese
to serve
Fresh oregano
to serve
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Instructions
1
Mix the butter with the flour and salt. Pinch the cubes with your fingers to
coat the flour with the fat from the butter. The end result should look like wet
sand. If you have a food processor, do this on the food processor.
2
Add the rest of the ingredients and mix them using a spatula. Once this is not
helping anymore, knead with your fingers but only a bit since over-kneading will
make it tough. If you have a food processor, add the ingredients and blitz until
even.
3
Cover and let rest in the fridge for at least 30min. If you keep it longer than
that and it has hardened too much, let it come to room temperature before
rolling out.
4
Mix the cream cheese, oregano, salt and pepper. Reserve.
5
Cut the cherry tomatoes in half. Season with olive oil, salt and pepper.
Reserve.
6
Roll out the dough, trying to have it as round as possible on a flour-dusted
surface. Take it to 2mm thick. Any thinner than that at it will break apart on
handling, and if it's thicker, it would be too doughy.
7
Transfer the dough onto the baking tray you'll use to cook it on. This is
important! You won't be able to move it once the filling is in place.
8
Spread the cream cheese on the dough. Keep 4cm / 1.5in around the edge without
covering.
9
Lay the cherry tomatoes on top of the cream cheese, with the inside of the
tomato facing up. Remember to keep that edge clear of filling.
10
Fold the edges towards the inside and paint them with the milk.
11
Cook in a preheated oven at 180°C / 350°F for 40min or until golden.
12
Once cold, sprinkle with freshly grated parmesan cheese and oregano.
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