This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.

Festive pumpkin risotto with pomegranate seeds and feta crumbs is the perfect recipe when you are looking for a special vegetarian Christmas dinner idea or maybe that perfect Thanksgiving side. It’s easy to make and very creamy and decadent. Its the best risotto you will ever taste and your guests will be impressed immensely by the beautiful presentation. I just say holiday main course .

Since it’s already the end of November and enough cold outside that I can pretend that Christmas is around the corner, I’m looking for that perfect recipe which could impress my people during the holidays.

I’m pinteresting a looot. But nothing would inspire me and I’m just out of ideas. Nothing speaks to my foodie soul. It’s all just a big uninterested mess. I want to scream in my pillow for being angry with myself and my big uncreative blocked mind. Do you know that state when you have to come up with a glorious idea but nothing will come to your mind? Well, that state is awful .

Festive Pumpkin Risotto with pomegranate seeds- a vision for that single perfect evening

Thank God these kind of creative block won’t last and after a fitful night “THE” perfect Christmas Dinner Idea came to my mind. Imagine you have a bunch of different people at your Christmas Dinner table. Some are vegetarians but most of them are your “we-eat-everything-as-long-as-it-is-impressive” kind of people.

I enter the room with a beautiful tray full of gorgeous baked squash halves. But that’s not the end. Nooooo!!! Those delicious halves are filled with the most delightful and creamiest pumpkin risotto your guests will ever have tasted. The risotto is a delicious dream of perfectly cooked rice – Al dente of course! A Rich creaminess, a light buttery flavour, a hint of parmesan, the nutty flavour of the pumpkin and the spicy roasted pumpkin seeds and , to top that firework of flavour, the tangy sweet taste of pomegranate seeds. BAM!!!! Now if that’s not the highest level of culinary easy creativity I don’t know anything anymore.

What is Important to get that special Christmas dinner or Festive Side done right

Here are some tips for you to get everything done on time and without greater disturbances or accidents.

• I recommend to use acorn squash or hokkaido for the risotto. They are great in taste.
• The acorn squash has a very hard skin, so please be careful when cutting them in half.
• whole out the squash until the edge is about 2 cm thick.
• The pulled out pumpkin meat needs to be free of the seeds.
• Reserve everything of the meat for the risotto.
• I start first with the baked pumpkin, the spicy roasted pumpkin seeds and the caramelised pumpkin seeds.

Almost done here, promised !

• When I start to cook my festive Pumpkin Risotto with pomegranate seeds, it’s Important that I stay with it most of the time. It gets easily burned.
• All the Ingredients need to be prepared in advance and in hand reach.
• Cook on low heat.
• I don’t add all of the soup at once. I add some of the soup and let it get soaked by the risotto and then I add some more soup and let it get soaked again and so on.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable soup is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.
• Don’t forget those Pomegranate seeds. They take that risotto from an local hero to world rock legend.
• Its about half a pomegranate you will need. Make a flavoured water with the rest of the seeds for example.

A perfect add on if you want that vegetarian Christmas recipe to be NON-Vegetarian

The perfect add on ,in my opinion, are some fresh tiger prawns grilled in a pan with some butter, salt, some smashed garlic for the taste and some added vermouth. Nothing can beat that

I truly hope that you’ll enjoy that delicious and festive vegetarian pumpkin risotto with pomegranate seeds, feta crumbs and spicy pumpkin seeds as much as my family and I did. It’s a dish which should be enjoyed with good friends and family and a cold drink <3

Comforting warm hugs

Nina

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all , PIN IT for later

Festive vegetarian pumpkin risotto with pomegranate seeds and feta crumbs

0 from 0 votes

Recipe by Nina Course: christmas main course, holiday main course, Main Course, Side DishCuisine: Italian

Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

998

kcal

This is a delicious and festive recipe for a creamy and flavourful pumpkin risotto with pomegranate seeds and feta served in baked pumpkin halves. Its the perfect vegetarian main dish recipe for a special evening like christmas or a perfect side for thangskiving.

Cook Mode

Keep the screen of your device on

Ingredients

• Baked pumpkin halves

• 2 900g 2 hokkaido or acorn squash cut in halve and wholed out so that the pumpkin walls are only 1,5 cm thick

• 2 tbsp 2 olive oi

• 2 tsp 2 salt

• spicy roasted pumpkin seeds

• 75 g 75 crushed pumpkin seeds

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 chili flakes

• Spicy caramelized pumpkin seeds

• 1 tbsp 1 brown sugar

• Pumpkin risotto

• 150 g 150 shalots minced

• 350 g 350 risotto rice

• 2 tbsp 2 olive oil

• 100 ml 100 white wine

• 1,1 litre 1,1 vegetable stock maybe a little more or less depending on the rice

• 1/4 tsp 1/4 dried chili flakes

• 50 g 50 butter

• 200 ml 200 cream

• 1/4 tsp 1/4 ground nutmeg

• 100 g 100 parmesan cheese grated

• 50 g 50 feta cheese grumbs

• 5 tbsp 5 pomegranate seeds should be about 1/2 a pomegranate

Directions

• Baked Pumpkin Halves
• Preheat the oven to 190°celsius or 390° Fahrenheit.Level the bottom and the top of every pumpkin. So that the pumpkin halves wont roll off your plate later on.Cut the pumpkins in half and ged rid of the seeds.Whole out the pumpkins until the edged are 2cm thick.IMPORTANT: Keep the wholed out pumpkin meat for the risotto.Coat the oumokin halves inside and outside with olive oil and salt gerously.Bake with cut side down on a baking sheet for 20 minutes.Let cool before turning them.

  • 

• Spicy Roasted Pumpkin Seeds
• Mix all ingredients together and roast the seeds on medium high heat under constant stiring for about 8 minutes or until they start to smell. Mix 2/3 of the mixture under the ready to eat risotto. Reserve 1/3 for the caramelizing
• Spicy Caramelized Pumpkin Seeds
• Mix the rest of the already roasted pumpkin seeds with the sugar and caramelize it for about 5-8 minutes.Spread everything onto a baking sheet and let cool completely.

  • 

• Creamy Pumpkin Risotto
• Start with cooking the minced shalots without coloring in some olive oil for about 5 minutes until they are tender. Medium to low heat.Add the risotto rice and fry for another 5 mintues under constant stirring.Rice wil start to release his flavour and start to smell. Add the white wine and stir until the alcohol is vaporized and the rice has soaked up the liquid.Add 300ml vegetable stock to the rice and let it cook until the liquid is almost gone.Important: During the cooking you have to stay with the risotto and stir it every so often. The risotto gets burned fast.Add the next 300 ml of vegetable stock and the minced wholed out pumpkin meat.Stir everything and let the liquid get soaked up.Repeat the process of adding soup until the rice is al Dente. Means firm to the bite.Add the butter, cream, grated parmesan and roasted pumpkin seeds and mix everything thorougly.Season with some more salt and ground nutmeg.Mix about 4 tbsp of the pomagranate seeds under the risotto.Fill the risotto into the baked pumpkin halves and top with some more pomegranate seeds, the feta grumbs and the spicy caramelized pumpkin seeds.

  • 

Nutrition Facts

• Calories: 998kcal
• Carbohydrates: 85g
• Protein: 24g
• Fat: 62g
• Saturated Fat: 28g
• Cholesterol: 124mg
• Sodium: 2118mg
• Potassium: 418mg
• Fiber: 5g
• Sugar: 7g
• Vitamin A: 1370IU
• Vitamin C: 4mg
• Calcium: 419mg
• Iron: 6mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

You may be interested in our delicious recipe for Cinnamon Brioche Rolls with Pumpkin Pecan Filling.

The post Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs appeared first on Two Sisters Living Life.

This is an easy recipe for a delicious kohlrabi lasagna with cheesy cream cheese layers and homemade tomato sauce. It’s the perfect recipe to add some extra vitamins to your family’s diet. Vegetable Lasagna! Yeah Baby 😉 .

Since I’m growing part of the food, we need, in my own little garden you’ll see me more often experimenting in my own kitchen than ever. I just love to pair new things like for this hearty vegetable lasagna.

About 5 years ago the only thing I would cook up with kohlrabi would be creamy kohlrabi and peas with sour cream. Now there is nothing I’m not trying to cook with these beautiful green vitamin bombs. I fill them, cook them in a delicious curry sauce, add them raw to my salad and I even put them in my morning smoothie.

My new favourite dish for my kohlrabis and garden fresh tomatoes is a delicious vegetarian lasagna. I know you’ll say lasagna? Oh no, so much work! But be assured it’s an easy recipe and the kohlrabi lasagna is ready for the oven in under 30 minutes!

Kohlrabi Lasagna and what to expect.

• There is no meat that’s why I previously said it’s a vegetarian dish 😉
• The kohlrabi slices are used instead of the pasta sheets, so no pasta either.
• LOW CARB BABY !!!
• There is a delicious fruity homemade tomato sauce in it.
• An extra creamy filling made of cream cheese and cheese and fresh herbs.

Kohlrabi and his benefits.

The kohlrabi is related to cabbage, broccoli and cauliflower and is also known as german turnip. There are 3 main kohlrabi sorts that are common: The white, blue and violet coloured lumps. The coloured lumps are worth buying if you get the chance. They may lower the risk for cancer and cardiovascular diseases. That means perfect for a diet and a healthy balanced lifestyle.

• Kohlrabi is low in calories. 100g of kohlrabi only has 26 calories-
• It’s perfect for loosing weight because of it’s low calories .
• 90 percent of the kohlrabi is made up of water.
• The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health.
• Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production .
• It’s also a good source of potassium, a mineral and electrolyte that’s important for heart health and fluid balance.
• Finally, a single cup (135 grams) of kohlrabi provides approximately 17% of your daily fiber needs. Dietary fiber helps support gut health and blood sugar control .
• If you want to know more about this power vegetable go to healthline.com for more information.
  

Making this vegetable Lasagna is easier than you might think.

First things first: Homemade chunky tomato sauce.

• At the beginning I peel the kohlrabi and cut it into half centimes or about 1/4inch thick slices and season them with 1 tablespoon salt.
• I start out with mincing the onions and cutting the tomatoes into small chunks.
• Then I head 2 tablespoons of olive oil in a medium large pan and saute the onions with no colouring for 8 minutes or until tender.
• Furthermore I add the balsamic, tomato chunks, sugar and salt and let everything simmer for about 15 minutes or until the sauce has thickened.
• Turn of the head and let it rest until needed.

The second step: Cheesy cream cheese filling.

I take the cream cheese out of the refrigerator, 10 minutes before starting with the lasagna. That is an important step because if the cream cheese is to cold you can’t cream it properly.

Put all ingredients into a medium size bowl and cream it with a mixer or a fork until creamy. Season it again with salt and freshly grounded pepper if needed.

The important last step: Putting everything together to an amazingly delicious vegetarian dish.

Preheat the oven to 180°Celsius or 360°Fahrenheit.

I start out with the first layer and spread the kohlrabi slices evenly out on the bottom of my casserole.

Then I put put a second layer of my homemade chunky tomato sauce on top of the kohlrabi slices.

Furthermore I toped the tomato sauce with the third layer –the cheesy cream cheese filling.

After these 3 steps your start with the first layer again.

When I put the last layer of the cream cheese filling on top, I finish the casserole with sprinkling the rest of the grated cheese evenly on the lasagna.

Put the lasagna into the preheated oven and bake for 45 minutes.

Take the casserole form out of the oven and let it rest for 7 minutes before serving.

Can I swipe the kohlrabi for another vegetable ?

Of course you can but it might not be as good as it is with that power lump. You can exchange the kohlrabi with zucchini or aubergine slices.

If you have further questions to this hearty vegetable lasagna recipe, please don’t hesitate and write your question in our comment section.

We have a lot of other delicious recipes and would be happy if you’d check them out too. That’s the way to our home site <3 .

Comforting Hugs 😉 Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

If you liked this recipe you might be interested in our hearty and flavourful Italian Pasta Bolognese recipe too.

Vegetable Lasagna made with Kohlrabi, creamy cheese cream layers and homemade tomato sauce

This is a delicious vegetarian recipe for kohlrabi lasagna. It's got a homemade tomato sauce and a creamy filling made of cream cheese and cheese. It's an easy and family friendly recipe and even your kids will love it.

Homemade Tomato Sauce

• 2 tbsp olive oil (extra virgin)
• 200 g onions (minced)
• 750 g tomatos (cut into small pieces)
• 1 tbsp balsamico vinegar
• 1 tbsp salt
• 2 tsp brown sugar

cheesy cream cheese filling

• 200 g cream cheese (plain)
• 150 g sour cream
• 140 g grated cheese
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 sage leaves (fresh or 1/2 tsp dried sage)

Kohlrabi layers

• 700 g kohlrabi (peeled and cut into 0,5 cm thick slices)
• 1 tsp salt

Homemade rustic tomato sauce

1. Heat the olive oil in a large skillet on medium high heat and cook the minced onions without coloring for 5 minutes until tender.

   Add the chunky cut tomatoes, salt, sugar and vinegar and let everything cook for about 10 minutes or until thickened. Dont forget to sitr the sauce from time to time otherwise it will get burned.

   Set aside and let it slightly cool.

Cheesy cream cheese filling

1. Stir all ingredients for the filling togehter with am mixer until creamy.

   About 4-5 minutes.

Kohlrabi layering

1. Cut the peeled kohlrabi into 0,5 cm thick slices.

   Put all slices into a large bowl and add the salt.

Assembling the Lasagna

1. Step 1: Start with one layer of kohlrabi slices

2. Step 2: Then add one layer of tomato sauce.

3. Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.

4. After you are finished with your last layer, which should be the cheesy cream cheese filling, add the rest of the grated cheese on top and put the casserole in the oven for 50 minutes.

5. Preheat your oven to 180°Celsius or 350°Fahrenheit

Save our recipe for later! Pin it!

The post Kohlrabi Lasagna with cheesy cream cheese layers appeared first on Two Sisters Living Life.

Maybe you know the word “Fernweh”.

“Fernweh” – a word which describes an ache for distant places, missing places you’ve never been to, daydreaming a little too much about your next adventure.

All these meanings describe how this galette tastes. It tastes like summer, Italy, warm summer nights and perfectly pairs with my favorite red wine. 😉

Nina always tells me the story of how she was in Italy with her best friend their ex boyfriends and driving through the wine regions of Italy, driving through small towns with a convertible and stopping at every winery. Somehow I connect this story with this recipe, because I am always daydreaming of doing the same road trip some day! Which gets me back to the word “Fernweh”. I am always daydreaming about faraway places, their cultures and food!

We love to use our own vegetables and herbs from our garden and this galette is the perfect use for our tomatoes!

There is this quote which I’ve read today which perfectly fits

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”

-Lewis Gizzard

This quote is so true! Nina and I, we are always so proud of our own produce.

How to make this delicious galette:

First of all before you preheat your oven or cutting the tomatoes we need to prepare the crust since it needs to rest in the fridge for half an hour.

In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs.You would also use a food processor but I just really like to put my energy into making this. I am just doing it the old school way and using my hands or a spatula.;) Add 1/4 cup ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Meanwhile combine the cream cheese with the basil pesto (recipe coming soon) and salt. Prepare the tomatoes. Preheat the oven to 180°C.

Most baked goods with tomatoes get really soggy but the cream cheese base prevents it!

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Kreativer Ofengenuss” 🙂

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust

If you love summer and italy as much as we do, than this recipe is perfect for you. It's a perfect blend between italian and french cuisine. You have the option either do one big galette or divide the dough into several smaller ones. Enjoy:)

Cornmeal Crust

• 1 cup whole grain flour
• 1/2 cup corn flour
• 1 pinch salt
• 1 tsp black pepper
• 10 tbsp butter (diced)
• 1/4 cup ice water
• 1 egg (beaten)

Basil Pesto Cream Cheese Filling

• 7 1/3 oz cream cheese (about 200g)
• 4 tbsp homemade basil pesto
• 1 pinch salt
• 2 tbsp toasted pinenuts
• 1/2 tsp fresh pepper
• 1 tbsp olive oil
• 2-3 tomatoes, sliced
• 6 cherry tomatoes, halved
• 1 tsp fresh basil
• 2 tbsp freshly grated parmesan cheese

Cornflour Crust

1. In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Filling

1. Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes.

2. Preheat the oven to 180°C

3. When the dough is ready roll out dough on a lightly floured surface to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.

4. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

5. Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

The post Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust appeared first on Two Sisters Living Life.