If you love summer and Italy as much as we do, then this recipe is perfect for you. It’s a perfect blend between Italian and French cuisine.
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
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:) 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. Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes. Preheat the oven to 180°C 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. 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.Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust
Cornmeal Crust
Basil Pesto Cream Cheese Filling
Cornflour Crust
Filling
