French Galette with Tomatoes
Feel like baking a tarte but don’t have a tarte tin? No worries! To make this French Galette with Tomatoes, you need almost nothing: an oven and a baking tray, a pie crust and some tomatoes. This is a delicious recipe, perfect for a light meal on a summer evening.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g flour
- 1 egg
- 80 ml olive oil
- 40 ml water
- 1 tbsp herbes de Provence
- 5 g salt
- 1 kg multicoloured tomatoes
- 75 g crème fraîche
- 2 tbsp wholegrain mustard
- 1 drizzle of olive oil
- Salt
- Pepper
Instructions
- 1
Start by preparing the olive oil shortcrust pastry by mixing the flour, egg, olive oil, water and salt. Form a ball and cover it with cling film. Let it rest while you prepare the next step.
- 2
Wash the tomatoes and cut them into thin strips. Then place them on paper towels to remove excess water.
- 3
Mix the crème fraîche and the wholegrain mustard. Season with a pinch of salt and pepper.
- 4
Roll out the shortcrust pastry with a rolling pin and form a circle. Your circle should be large enough to have enough dough to cover the tomatoes.
- 5
Then spread the crème fraîche and mustard in the centre of the pastry. Place the tomatoes on top. Add a drizzle of olive oil and a pinch of herbes de Provence. Then fold the edges of the dough inwards, covering some of the tomatoes.
- 6
Bake for 40-45 minutes at 180 °C (conventional heat).
- 7
Serve with a drizzle of extra virgin olive oil.