Bake Along is back, so am I! It has been almost 2 months since my last post..wow..i didnt even thought that i would be taking such a long break....During this period, apart from going for a short weekend holiday, i dont know what else i was doing. Cooking i did, baking a little, my baking ingredients are getting lesser and lesser cos i didnt stock up for quite some time. Making this galette was also just 2 days ago and therefore I was trying to make something with just whatever i have at home
I have several tomatoes at home so i thought i can just used up a bit. The rest of the ingredients are already there but I did went out and get some thyme leaves for this. As for the base of the galette, i hv mixed a little wholegrain mustard with some kewpie roastsed sesame dressing, perhaps sound a little weird but it was okay. You can choose cheese or pesto as alternative as i see some did it with those but i have neither both..or marinara sauce too. Infact i find that this tomato galette do have some similar taste like a tomato pizza! Wondering now what galettes are Joyce and Zoe making, havent been talking to them for quite a while! Anyone wishing to join us for our galettes theme are free to link with us from today up till Nov29, 2015. Till then, bye!
Galette dough recipe ( adapted from here )
makes two 5 inch sized galette
125gm plain flour
56gm butter , cut into 1/2 inch cube
1/2 tsp salt
1/2 egg ( the remaining 1/2 egg can be used for brushing the crust )
30ml cold water
Combine the egg and cold water in a small bowl. Put the plain flour and salt in the bowl of the food processor and pulse to combine. Add in the butter cubes and pulse a few times till the mixture resembles coarse meal. Pour in the egg water mixture slowly and pulse a few times till the dough comes together. Divide the dough into 2 pieces ( or whole as you wish ) . Flatten and roll each dough into circle . Then wrap each dough with clingwrap and let it chill in the fridge for 30 mins or up to 2 days.
2 medium size tomatoes, sliced thin
1/2 medium sized red onion , sliced
1 tbsp olive oil
3/4 tbsp kewpie roasted sesame dressing
2 black olives, sliced
some thyme leaves
salt and pepper
balsamic vinegar for drizzling
Lay the sliced tomatoes on a clean kitchen towel or cloth and pat them dry. Combine the sliced onion with the olive oil and some thyme leaves. Leave aside. In another bowl, mix the wholegrain mustard with the roasted sesame dressing. Preheat oven to 190C
Bring the chill dough out from fridge and transfer it to a baking pan. Let it sit for several minutes till the dough just turns soft to enable the edges to fold . Spread some mustard sesame dressing on the base of the dough.Put in some onions, followed by the sliced tomatoes. Sprinkle some salt and pepper over. Then fold over the edge of the dough over the filling and brush the crust with the remaining 1/2 egg. Baked in the preheated oven at 190C for 35minutes till the crust turns golden brown. Remove from oven , sprinkle with some olives and drizzle with some balsamic vinegar over the filling.