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Hey there, Gingis! Get ready to dig into our mouthwatering Savory Galette recipe! It’s the perfect surprise for your loved ones on those lazy, sun-soaked summer days. And guess what? This galette is not only insanely delicious but also super simple and quick to make. So, you can spend less time in the kitchen and more time soaking up that summer fun! Let’s talk flavors! We’ve blended up a quick and delightful artichoke pistachio pesto base that’ll have you licking your fingers clean. Seriously, it’s that good! But that’s not all – we’re taking things up a notch by piling on some thyme roasted tomatoes and charred eggplant. The combo of roasted sweetness and smoky awesomeness is gonna make your taste buds sing! You won’t need any fancy cooking skills or hours of prep time to impress your friends and family with this rustic galette. It’s casual yet elegant, perfect for any laid-back summer hangout or spontaneous picnic adventure. So, if you’re up for a flavor-packed, easy-going culinary escapade, join us in making this Savory Galette. It’s gonna be a hit, guaranteed! Embrace the lazy vibes of summer and let this savory treat be the star of your gatherings. Get ready to chow down and create some unforgettable memories with this simple, yet stunning, galette. Let’s get cookin’ and turn those summer days into savory delights!
Food processor
Cutting board
Knife
Baking tray
Parchment paper
Gas stove
Cut butter into tiny cubes and place in the freezer for 10 minutes.
In a food processor, combine the flour, cheese, black pepper, and salt. Add the frozen butter cubes and blend in pulses until you achieve a sandy texture.
Add the ice water while keep blending in pulses. Blend just until you achieve thicker pieces, you don’t want to reach a cohesive dough.
Remove from the food processor onto a working surface and bring together into a cohesive dough. Wrap in plastic wrap and place in the fridge for at least 30 min (up to 2 days).
Cut the tomatoes in half and arrange them on a baking tray with a parchment paper. Add thyme, salt and olive oil on top and roast in a preheated oven (400°F or 200°C) for 20 min. Remove from the oven and let it cool to room temperature.
Burn the eggplant directly on the stove. Place the eggplant on the highest fire on your stove and cook for 15 minutes. Gently flip to the other side and cook for another 15 minutes.
Remove eggplant from the fire and place standing in a bowl to drain all the liquids. Let it cook to room temperature, then peel the skin off.
Make the quick pesto by blending canned artichokes, garlic, herbs, pistachios, olive oil, and salt to a smooth paste.
Set your oven to 375°F or 180°C.
Remove the dough from the fridge and roll on a floured parchment paper into a 1/2 inch thickness sheet. Try to keep the shape of the dough to a rectangular shape.
Spread the pesto on the dough, leaving 1-2 inches clean edges.
Top the pesto with pieces of eggplants and roasted tomatoes.
Fold the clean edges of the dough towards the center, trying to not break the dough. Brush the edges with heavy cream and sprinkle sesame seeds.
Bake for 40-45 minutes.
Remove from the oven and let it cool for 15-20 minutes. Then cut and serve!
YASSS!
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