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.
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Prep Time 15mins
Cook Time 45mins
Course Main course
For the shortcrust pastry with olive oil
1tablespoonof herbes de Provence
For the filling
1kgof multicoloured tomatoes
2tablespoonsof wholegrain mustard
1drizzle of olive oil
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.
Wash the tomatoes and cut them into thin strips. Then place them on paper towels to remove excess water.
Mix the crème fraîche and the wholegrain mustard. Season with a pinch of salt and pepper.
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.
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.
Bake for 40-45 minutes at 180 °C (conventional heat).
Serve with a drizzle of extra virgin olive oil.
For an extra treat, you can add feta cheese or slices of mozzarella to this French Galette with Tomatoes before baking.