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What can I say? This is pretty amazing. Soft, delicate, buttery pastry, perfectly complemented by soft and fragrant vegetables, coated in herbs and olive oil. Drooling yet? This makes a great lunch, or a light meal. Pair with a green salad and a nice wine.

Also, check out my herb pot.

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Tomato and Herb Galette (serves 3)

Filling:

5 tomatoes

1 large courgette

2 small onions

2 cloves garlic

small handful mediterranean herbs (I used basil, oregano and thyme)

1/4 cup olive oil

Pastry:

100 g butter

1.25 cups white flour

1/2 teaspoon salt

cold water

First of all, make the pastry. Cut the butter into chunks, and process in a food processor with the flour and salt. Add water until a dough consistency is reached. Wrap in gladwrap and put in the fridge for at least half an hour.

While the dough chills, make the filling. Preheat the oven to 180, then finely slice the onions, and saute in a tablespoon of the oil until translucent. Finely chop the rest of the vegetables, and mince the garlic, and add them to the frying pan. Chop or tear the herbs into small pieces, and add them, along with the rest of the olive oil, to the vegetable mix. Continue frying until the courgette is tender.

Roll out the pastry into a large circle, and pile the filling into the centre of it (leave behind the juice). Fold up the sides to partially cover the filing, but leaving the centre uncovered. Bake until the pastry is golden brown, and serve hot.

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