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Tomato galettes
Nutrition facts per serving:
- Energy in kcal about 224
- Fat about 11g
- Carbohydrates about 22g
- Protein about 8g
This is needed
This is needed
for 10 pieces
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Pastry dough
- 300 g half-white flour
- 0.5 tsp salt
- 1 dl water
- 100 g butter, cut into pieces, cold
Filling
- 1 tbsp clarified butter
- 4 onions, cut into rings
- 2 tbsp water
- 0.5 tbsp honey
- 1 tbsp thyme, finely chopped
To shape
- 300 g different coloured cherry tomatoes, cut in half
- 150 g Parmesan, coarsely grated
- 3 tbsp water, boiling
- 0.5 tbsp honey
- 1 tsp sodium bicarbonate
- 2 tsp sesame seeds
- 1 tsp poppy seed
- 1 tsp sea salt
And that's how it's done
And that's how it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins.
Filling
Heat the butter in a frying pan. Reduce the heat, add the onions, cover and fry for approx. 5 mins. Add the water and honey, cover and simmer over a medium heat for approx. 5 mins., mix in the thyme, leave to cool.
To shape
Divide the dough into 10 portions. On a lightly floured surface, roll out into circles (approx. 12 cm in diameter). Transfer to a baking tray lined with baking paper. Top with the parmesan, tomatoes and onions. Fold the edges inwards approx. 2 cm. Combine the water, honey and baking soda, brush the edges with the mixture. Sprinkle with the sesame seeds, poppy seeds and salt.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C.
