Tomato, Tarragon and Chévre Galette

Galette is an open, rustic pie that can be filled with almost anything. It can be sweet or savory, filled with vegetables, fruit and berries, meat or seafood – anything you want. In this Galette I have chosen heirloom tomatoes, tarragon and goat cheese baked in a cheesy, soft and crispy crust. Ideal any time of day, served warm, room temperature or cold – either way, it’s delicious.DPP_0713

Tomato and Chévre Galette

  • Servings: 4 portion sized Galettes
  • Time: 25 minutes
  • Difficulty: easy
  • Print

 

  • 4 eggs
  • 100 g cream cheese
  • 4 tbsp coconut flour
  • 1 tbsp husk fiber
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 50 g cheese (gouda or similar)
  • 2-4 large heirloom tomatos, sliced
  • 2 tbsp fresh tarragon
  • 1 roll chévre, thinly sliced
  1. Preheat the oven to 200 degrees C
  2. Combine the eggs, cream cheese, coconut flour, husk fiber, gouda cheese, salt and baking powder in a food processor and pulse until its well mixed
  3. Place one quarter of the dough between a sheet of oiled parchment paper and a sheet of plastic wrap and roll out a circle 20 cm in diameter. Remove the plastic wrap and place sliced tomatoes approximately 3-4 cm from the edge. Sprinkle with salt, pepper and tarragon and top with slices of chévre.
  4. Fold the edges of the dough a little bit over the filling by lifting and folding the parcement paper. Repeat with the remaining dough.
  5. Bake the galettes for 15-20 minutes.

© endofpain.net – 2015

Tomato, Tarragon and Chévre Galette

Norwegian version:

Tomat, estragon og Chévre Galette

  • Servings: 4 porsjons galetter
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Galette er en åpen rustikk pai som kan fylles med nesten hva som helt. Søt eller salt, fylt med grønnskaer, frukt eller bær, kjøtt eller fisk, eller hva du måtte ønske. Jeg har valgt skiver av sesongens siste heirloom tomater med chévre og estragon bakt inn i en myk og sprø bunn med små biter av ost. Ideell når som helst på dagen, og kan serveres varm, lunken eller kald –  den er god uansett.

  • 4 egg
  • 100 g kremost
  • 4 ss kokosmel
  • 1 ss fiber husk
  • 1 ts bakepulver
  • 1/2 ts salt
  • 50 g ost (gouda eller lignende)
  • 2-4 store heirloom tomater i skiver
  • 2 ss frisk estragon
  • 1 rull chévre i tynne skiver
  1. Forvarm ovnen til 200 grader C
  2. Bland egg, kremost, kokosmel, fiber husk, goudaost, salt og bakepulver i en food prosessor og puls til det er godt blandet
  3. Plasser en fjerdedel av deigen mellom et ark smurt bakepapir og plastfolie og kjevle ut en sirkel 20 cm i diameter. Fjern plastfolien og legg skiver av tomat ca 3-4 cm fra kanten. Dryss med salt, pepper og estragon, og topp med skiver av chévre
  4. Fold kantene av deigen litt over fyllet ved å løfte og brette bakepapiret. Gjenta med resten av deigen.
  5. Stek Galettene i 15-20 minutter.

© endofpain.net 2015

Tomato, Tarragon and Chévre Galette

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2 comments

  1. Sarah

    Hi Mari,

    Just wanted to let you know that I made this recipe for dinner this evening. They were so good that I ended up eating two!! I was very hungry, in my defence 🙂

    Thanks for such a delicious and easy recipe, which I think will become a regular favourite!

    Best wishes,
    Sarah

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