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Galette with cottage cheese and tomatoes

Author Lina
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Ingredients

Dough
  • 200 g Wheat flour
  • 140 g Butter (necessarily cold, cut into cubes)
  • 1 Egg yolk (not necessarily, I have also made it without the yolk, it turns out perfectly)
  • 3-4 tbsp Ice water (drop a few ice cubes into a glass of water)
  • 1 pinch Salt
Stuffing
  • 1 packet cottage cheese (180-200 g), it is better to choose a fatter one
  • 50 g grated parmesan (or other hard cheese)
  • Handfuls of chopped fresh herbs (dill, parsley)
  • 1-2 ripe tomatoes
  • A drizzle of olive oil
  • For serving: homemade or purchased pesto sauce

Instructions

Dough

  1. Grinding: Add flour, salt, sugar (if you are making a sweet galette), cold butter cubes and egg yolk to the bowl of a food processor. Mix everything with a few pulsating strokes until you get a smooth crumb.
  2. Adding water: Add ice water one tablespoon at a time, stirring briefly each time in pulsating mode. The dough should start to stick together.
  3. Aging: Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes to harden the butter and mature the dough.

Stuffing and baking

  1. Roll the salty dough into a round flat on the baking paper.
  2. Mix cottage cheese, parmesan and herbs in a bowl.
  3. Spread the curd mass on the middle of the dough, leaving 3-4 cm free edges.
  4. Arrange the tomato slices on top, fold the edges and sprinkle with olive oil.
  5. Bake in the oven at 180 °C for about 40 minutes, until the edges are nicely browned. Serve warm with pesto sauce.