Welcome to the new section of this blog !
I meant to start sharing recipes a while ago but Ì kept finding excuses not to do it and procrastinating it, really.
A year ago I opened up this blog and sharing my opinion on places I experienced seemed like a very intimate and hard process. Now, sharing my own recipes seems even more intimate. Like I’m letting people look over my shoulder while I’m cooking. That’s exciting but a little scary as well !
I want this section to represent the way I cook: easy, quick and tasty. It’ll mainly be vegetarian recipes, because, even if I am not vegetarian, vegetables are what I mostly eat and cook, but don’t be surprised if you stumble upon a few meaty and fishy options.
Now, let me tell you about this gorgeous galette.
Galettes are my favourite. They’re so easy to make, there’s an endless choice of filling, sweet or savoury and their rustic look is just gorgeous. What’s not to like about them? The other day I bought a few beautiful tomatoes and that instantly inspired me for a galette. I initially thought of making a simple mustard and tomato galette but this goat’s cheese and honey galette is even tastier. I prefer to make the dough with wholemeal flour just because I love the nutty taste and the texture this flour brings to the galette but feel free to use white flour if you prefer!
For the dough :
200g of wholemeal flour
100g of softened butter (I use salted butter)
6 tablespoons of cold water
For the filling:
3/4 big tomatoes (preferably Heirloom and of different colours)
75g of soft goat’s cheese
2 medium shallots
1 tablespoon of honey
To make the dough, put the flour and butter in a bowl mix together with your hands until it creates a texture resembling sand.
Sprinkle water over the mix and work the dough until it creates a ball of dough. Cover the ball and let it rest for at least 15 min.
In the meantime, cut the tomatoes in slices and mince the shallots.
Sizzle the shallots in olive oil until tender and let cool
Roll out the dough into a circle. Don’t worry if the edges are rough, this is what we’re looking for!
If you decided to add rosemary, mince it and add it to the soft goat’s cheese with salt and pepper.
Spread the goat’s cheese mixture on the dough making sure you leave enough space around the edges to fold them back.
Spread the honey and shallots on the goat’s cheese and cover with the tomato slices
Fold back the edges on the filling, add some salt and pepper and cook for 20min or until cooked at 180C and enjoy!
Let me know what you think of it if you try to make it!