Today I have a new recipe for a wonderfully savory bake — this time with tomatoes and cream cheese. It starts with a delicate, crumbly shortcrust pastry, filled with smooth and slightly salty cream cheese, topped with juicy slices of tomatoes, and finished with the aromas of marjoram, thyme, and balsamic vinegar. The recipe makes 6 pieces — about one galette per serving. The smell while baking is absolutely wonderful, and the final flavor is just incredible! So, so delicious! P. S. By the way, for those of you who are new to this name — just to clarify, a galette (as in a savory tart) has nothing to do with the dry cracker-style biscuit that shares a similar name. This kind of galette turns out tender and soft!
Ingredients:
- Dough:
- 240 g flour
- 120 g butter
- 3 - 4 tbsp ice water
- a pinch of salt
- Filling:
- 250 g tomatoes
- 150 g butter or cream cheese
- spices to taste (I used marjoram and thyme)
- olive oil
- balsamic vinegar
- salt, pepper
- Also:
- egg for brushing
How to cook galettes with cream cheese and tomatoes
Make the dough. Place the flour and salt in a bowl, then add the pieces of cold butter. The colder the butter, the flakier the pastry will be.
Add a little ice water and knead the dough. Here's how I make ice water: I pour a little cold water into a cup and drop a few ice cubes in.
Prepare the filling. Season the cream cheese with salt if it's not salty enough; if you're using butter-style cream cheese, you likely won't need to add salt — it's usually salty enough on its own. Slice the tomatoes into thin rounds. I used cherry tomatoes, but you can use any tomatoes with good flavor and aroma — bland tomatoes, unfortunately, won't give you the best result. Shape the galettes. Roll one portion of dough into a circle about 15 cm in diameter.
Arrange the tomato slices on top, slightly overlapping if needed. Season the tomatoes with salt and pepper, sprinkle with spices. Drizzle lightly with olive oil and balsamic vinegar.
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