Wednesday, 7 July 2010

Tomato-Courgette Galette

I've been following Deb Perelman's wonderful recipes for a while now and I love the idea of a savoury galette (she has many intriguing variations on her smitten kitchen site). With the abundance of courgettes in the veg-box and a recent smitten kitchen posted recipe (zucchini and ricotta galette), the following adaptation sprout out.

For the dough I used a standard pizza dough and had a helping hand from the breadmaker for the knitting process.

Roll out the dough in a circular shape add a couple of tablespoons of tomato pasatta, season and top with a handful of spring onions. Then add a round of courgettes slices, season and top with a second round of alternating tomato and and courgette slices. Top that with another handful of spring onions Finally sprinkle some hard cheese, drizzle a bit of olive oil, season with crushed pepper and fold the edges of the dough. Brush the dough with some olive oil and bake in a non-stick baking tray in 170° C for about 45'.

Serves 2-3.


● 300 g strong white flour
● 1/2 tsp yeast
● 1/2 tsp salt
● 1 tsp sugar
● 170 ml water

● 1 large courgette
● 2 medium tomatoes
● 3-4 tbsp tomato passata
● 4 spring onion
● hard cheese
● salt and pepper

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