A rustic tart in a savory version is a great idea for lunch or dinner

Rustic tart galette is an exceptionally easy and universal dough to prepare. It is enough to roll out a cake from the dough, fill it with filling, fold the edges and bake.

Galette can be prepared both sweet and savory and spicy. Most often, the galette is filled with fruit, chocolate, dried fruits and nuts and served as a dessert. When we fill the tart with ingredients such as vegetables, sausage, bacon, cheese, the baking turns into an effective and delicious main course.

Ingredients

CAKE

• 200 g of 500 g wheat flour
• 125 g of cold butter
• 1 egg
• 1/2 teaspoon of salt

STORING

• 150 g ricotta cheese
• 50 g grated yellow cheese (gouda)
• 1 clove of garlic
• salt
• pepper
• 3 tomatoes
• 1 - 2 tablespoons canned corn
• 1 shallots
• thyme
• 1 tablespoon olive oil

MOREOVER

• 1 egg
• 1 tablespoon sesame

Execution

We prepare the cake. Mix the flour with salt and sugar and pour it onto the table top, forming a mound. Add the pieces of butter and chop them together with the flour with a knife. We make a hole in the middle and stick an egg into it. Chop all ingredients with a knife again, then quickly knead with your hands until a smooth dough is obtained. Form a ball, slightly flatten it, wrap it in foil and put it in the fridge for a minimum of 30 minutes.

We turn on the oven and set it to 200 °.

Cut the tomatoes into thick slices, drain the corn, and slice the peeled shallots. In a bowl, mix the grated yellow cheese with ricotta, add the leaves torn from one sprig of fresh thyme, grated or crushed garlic clove, season with salt and pepper.

Take the dough out of the fridge and roll it out thinly, about 3 mm thick. Put the rolled out dough onto a baking tray lined with baking paper. We spread the cheese mass, leaving about 3 - 4 cm of free edge. Put slices of tomatoes and shallots on top. Sprinkle with corn, thyme leaves or sprigs and sprinkle with olive oil. We wrap the edges of the dough inward, make folds so as to cover part of the stuffing. Brush the wrapped edges of the dough with the beaten egg, then sprinkle with sesame seeds. Bake in a preheated oven for about 30 minutes until golden brown. We serve the tart warm.

Enjoy your meal!

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