{"id":1966,"date":"2017-09-30T17:34:14","date_gmt":"2017-09-30T17:34:14","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1966"},"modified":"2017-10-10T11:37:33","modified_gmt":"2017-10-10T11:37:33","slug":"tomato-galette","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/tomato-galette\/","title":{"rendered":"TOMATO GALETTE"},"content":{"rendered":"

A quick glance at instagram will make it clear that tomato galette is in! In essence, it is an open tart pie that you can fill with whatever you like. It has a crispy, biscuity base and stuffing with vegetables, cheeses, and even fruit if we choose to serve it as dessert. Summer veggies are a first-rate choice for a proper galette.<\/span><\/p>\n

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This summer, while talking to a colleague about food and recipes, I decided to make galette for the first time. You know, we spend so many hours at work, that we often talk about anything and everything, which of course includes food. My colleague Roula loves cooking and told me to make a delicious tomato pie, similar to the one she had tried in the Ionian Islands. It\u2019s made with a thin sheet of pastry and the filling includes feta cheese and raw tomatoes that have been strained first. I thought of a way to switch up her recipe and thus my galette was created.<\/span><\/p>\n

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I made a dough similar to that of a classic tart and a cheese cream for stuffing. And of course tomatoes, which are still in abundance. To enhance the flavor of tomato, which to be honest suffers when baked, I added some sun-dried tomatoes. The result was excellent!<\/span><\/p>