I’ve come to realise that even though I probably talk a lot on this blog,(type a lot?), I’m kind of extroverted in real life. I mean , if I know you and we’re already friends, ill probably talk A LOT and make you laugh really hard. But if I’m at a party and you’re a stranger? FAT CHANCE getting me to talk.
Eventually, I’ve realised that food is an excellent conversation starter. When it’s food that we’re discussing or it’s some ingredient that we’re taking about, all that shyness? It’s just jumps out the window.
The flavours in this, however, are the best kind there are. Simple, fresh , tasty.
I’m someone who loves loud, bold flavours. More, more, more.
But honestly, this my favourite kind of food. There’s not too much going on, and you can actually taste the ingredients, the way their meant to be eaten.
Roasted tomato + fig galette
For the dough:
2 1/2 cups flour
1/2 tsp salt
1/2 cup ice cold water
1/2 cup full fat strained yogurt/ Greek yogurt
2 sticks/1 cup chilled butter, cut into cubes
Whisk together the salt and flour.
Now work in the butter until the mixture looks like wet sand. You want the butter to be in really tiny tiny pieces. Now add in the rest of the ingredients and stir till it forms a sticky dough.
Dump it on a floured counter and knead till a smooth dough forms, adding a little more flour if necessary.
Wrap up the dough with cling film and refrigerate for 1 hour or up to 2 days.
For the tomatoes:
3-4 large tomatoes sliced lengthwise
1 tbsp olive oil
Salt and pepper
Preheat the oven to 180 C. Line a tray with parchment paper and arrange the tomatoes on it. Drizzle with olive oil and sprinkle the salt and pepper. Bake for 40 mins or till slightly blackened.
Let them cool before you try to lift them.
1/2 cup shredded cheese.( I used Italian blend which we really liked. You can use whatever you like. If you’re unsure, go with mozerella)
2 tbsp sliced dried figs
A handful freshly turned basil leaves + plus more for the top.
A drizzle of olive oil
Assemble the galette:
Get the dough from the fridge. Grab around 1/4 th of the dough and on a well floured surface, roll it out. Form a circle. Make sure that the edges are rolled thinner than the centre.
Transfer it to a tray lined with parchment paper. Fill the galette with the roasted tomatoes ( I needed only 2), you can use more or less) and toss in the figs. Add the basil leaves. Now press the edges in and press then down with the back of a fork.
Top with cheese and a drizzle of olive oil.
Bake in a preheated oven for 40 minutes or till golden brown.
Serve with the extra basil leaves strewn across the top.