Cherry tomato galette
2 cups flour (a mixture of wheat and rye)
½ cup hazelnut powder
½ teaspoon baking soda
1 teaspoon salt
6-7 tablespoons grapeseed oil
½ cup warm water
200 g cottage cheese
1 tablespoon grapeseed oil
1 teaspoon dried parsley and oregano
Mix all dry ingredients of the first group in a deep bowl. Then bind together with the oil, egg and water. Knead by hand until you get a soft, smooth dough. Let rest 30 minutes.
In another bowl, beat the eggs, oil and cottage cheese. Season with salt, pepper, parsley and oregano (dried or fresh).
Tip a sheet of parchment paper on the kitchen desktop. Sprinkle with flour and place the dough on it. Roll it out into a thin round sheet. Pour the cheese mixture in the middle, spread it evently, leaving 3 cm on the outer contour without stuffing. Then, fold the edges of the dough over the filling, slightly overlapping the edges.
Cover the cake with sliced cherry tomatoes. Sprinkle with dried or fresh parsley.
Preheat the oven to 180°C. Bake the cherry tomato galette until golden brown, about 40 minutes.