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Galette w. Goats Cheese

Course Main Course
Servings 4
Calories 384kcal

Ingredients

  • 100 g soft goats cheese
  • 500 g cherry tomatoes
  • 2 zucchinis
  • 2 medium sized onions
  • 6 cloves of garlic
  • 3 tbsp red wine balsamic
  • 2 tbsp oil
  • 1 tsp sugar
  • Salt & pepper
  • Fresh rosemary
  • 5 rosa peppercorns

Crust

  • 125 g kamut flour or whole wheat flour
  • 125 g unbleached all purpose flour regular wheat flour
  • 75 g rapeseed oil olive oil or whatever you prefer
  • 1/3 cup ice cold water
  • 1 tsp salt
  • 1 tsp finely chopped fresh rosemary
  • Zest and juice from 1/2 lemon
Metric - US Customary

Instructions

  • Preheat the oven to 350 F °/175 C °.
  • Cut the tomatoes i halves and in a bowl mix them with 1 Tbsp balsamic, 1 Tbsp oil, salt and pepper and place them with the skin side down. Drizzle with 1 tsp of sugar. Bake in oven for 45 min.
  • In a bowl mix flour, salt, rosemary and lemon zest. Add oil and lemon juice, Then slowly add the water as you assemble the dough, until it starts sticking together. It can be a bit crumble, but try to knead it into a ball. Wrap it up and place in fridge until you need it again.
  • Cut the zucchini, onion and clove as desired. Heat oil in a skillet and fry the onions for 5-10 minutes until they appear golden. Then add zucchini, clove, balsamic, salt and pepper and turn down to medium heat, cook it for an additional 20-25 minutes, until done.

Notes

  1. Remove dough from fridge and place on a baking sheet. Use your hands to press out the dough a bit, the edges can crumble a bit, but don’t worry, just assemble it with your hands. Use a baking pin to roll out the dough completely into a circular shape and about 1/8 inch/0,3 mm thick.
  2. Place filling as in picture above. Start with zucchini filling, then half of the goats cheese, then the baked tomatoes and finish it with the rest of the goats cheese, crushed rosa pepper and some sprigs of fresh rosemary. Use the baking sheet for fold the edges around the filling.
  3. Turn the oven to 400 F °/200 C ° and bake the galette for 35-40 minutes, until the edge looks golden and crispy.
Serve warm or cold, it will be delicious in both ways. Makes a nice lunch the day after, Enjoy!

Nutrition

Calories: 384kcal | Carbohydrates: 33g | Protein: 6g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 604mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 808IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 3mg