Stuffed tomato galette
Ingredients:
1 cup whole wheat flour
4 tablespoons olive oil
1 teaspoon baking yeast powder
1 teaspoon salt
½ cup warm water
8 small tomatoes of the same size
1 carrot
3-4 tablespoons ground almonds
1 handful of walnuts, raw
40 g grated parmesan
50 g grated emmental cheese
Salt and pepper
1 clove of garlic
½ teaspoon dried shallots
1 teaspoon dried thyme and celery
1 tablespoon fresh dill
2 tablespoons rapeseed or sunflower oil
Butter
Preparation:
Sift the flour and mix in a bowl with the other dry ingredients. Stir with a fork and make a well. Pour in the olive oil and water. Mix until you get a thick, sticky paste. Cover with a sheet of plastic wrap and a kitchen towel and let stand for 2-3 hours in a warm place. When the dough has doubled in volume, put it on the work surface and knead with oiled hands until you get a smooth and non-sticky consistence (adding more flour). Roll out the dough into a small round sheet and line the bottom of a round baking dish (18-20 cm) with it. Prick it here and there with a fork and coat with olive oil.
While the dough is rising the first time, prepare the stuffing. Peel the tomatoes, cut their top (like a hat) and gently dig out the seeds, flesh and juice. Salt the inside and let it drain 10 minutes, the opening down.
In a bowl, mix the remaining products such as the grated carrots, chopped walnuts and crushed garlic. Drizzle with 2 tablespoons oil. Stir. By cons, if your tomatoes are bigger, increase the amount of ingredients for the filling for you need to have 2-3 tablespoons of stuffing left.
Stuff the tomatoes with the crumb mixture. Place them in an ovenproof dish and bake 15 minutes at 180°C. Sprinkle the pastry case with grated cheese and arrange the stuffed tomatoes in it, with the stuffing facing the dough. Spread the remaining stuffing between the tomatoes. Fix a knob of butter on each tomato. Sprinkle with some greens of your choice (fresh or dried).
Bake the stuffed tomato galette at 180°C between 30 and 40 minutes. Let rest 10 minutes out of the oven before serving and always heat up in the oven, if you have a some for the next day.
