Part 4- Quick feta galette. This is more of a method than it is a recipe! Use some homemade flakey short crust pastry dough (posted one in the previous reel) or buy a ready made one- no one needs to know. Bake it earlier in the day, then just preheat it in a hot oven right before serving.
Part 4- Quick Feta Galette
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Part 4- Quick feta galette. This is more of a method than it is a recipe! Use some homemade flakey short crust pastry dough (posted one in the previous reel) or buy a ready made one- no one needs to know. Bake it earlier in the day, then just preheat it in a hot oven right before serving.
Ingredients
- 1/2 of my recipe of shortcrust dough (about 100grs)
- 100 gr good quality feta cheese
- 1-2 tbsp sun dried tomatoes (or olive tapenade)
- 2 tbsp of Lebanese dried zaatar mix
- 1 large ripe but firm tomato, thinly sliced
- olive oil
- Dried oregano or more dried zaatar mix
- 1 egg (for egg wash- optional)
Method
- 1)
Preheat oven to 180C
- 2)
Start by mixing the zaatar mix with enough olive oil to create a paste.
- 3)
Next, roll your chilled dough into desired circular size, keeping in mind that you are going to fold about 1.5 inches of the edges.
- 4)
In the center, spread the sun dried tomatoes or the tapenade.
- 5)
Crumble the feta in top, making sure to keep the edges neat.
- 6)
Drizzle the zaatar paste all over the feta.
- 7)
Top with the sliced tomatoes in a circular shape.
- 8)
Fold the edges over the sides of the tart or the galette. Make sire to seal any cracks.
- 9)
Brish the edges with a mix of egg whisked with some milk or water. Sprinkle more herbs all over.
Bake for 25min or until golden and crunchy.