f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Tomato Cheese Galette http://www.freesearchenginesubmission.infoher-libido.com

Monday, July 27, 2015

Tomato Cheese Galette

I eat so many raw tomatoes in the summer, I sometimes forget that to get their full health benefit they have to be heated.  To get the cancer fighting benefits, not only do they have to be heated, you also have to have some oil with them as well.  So I went a different direction with my tomato love affair.  Flaky crust, herbaceous pesto, salty cheese and sweet roma tomatoes.  It is delicious!  Find out for yourself.

   
Tomato Cheese Galette

Pastry dough for a single crust - See note below
1/2 cup pesto - recipe follows
4 ounces sliced provolone cheese
4 ounces shredded mozzarella cheese
4 or 5 roma tomatoes, sliced 1/4" thick - how many you need depends on their size
olive oil
Italian seasoning

Place your pizza stone or pan in the cold oven and turn it to 400 degrees.  You want to heat your stone or pan to heat.  While it is heating role out you pastry dough in a 10" to 11" round.  Arrange the provolone in a layer in the center of the dough leaving a 1 1/2" edge.  Spread the pesto over the provolone.  Layer the mozzarella on top of the pesto.  Arrange the Tomatoes on top of the mozzarella.  Crowd the tomatoes on there.  They will shrink as it bakes.  Fold the edge of the pastry over the filling.  Brush the folded edge with olive oil and sprinkle with itailian seasoning.  Using dried seasoning is best in this application.  Carefully slide the galette onto the hot pizza stone or pan and return to the oven.  Bake for 15 to 20 minutes or until pastry is golden brown and the cheese is melted and bubbly.  Let is sit for a few minutes before cutting it.

Enjoy it with a salad or sliced fresh veggies and you will have everything you need for a complete meal.

NOTE:  Everyone has their favorite pastry crust recipe.  I use one from Martha Stewart's cookbook.  I make some changes to it by using spelt flour instead of all purpose and I don't use vegetable shortening.  I use coconut oil instead.  You use your favorite.  You can also use a purchased crust if your in a hurry. 

Pesto

1 1/2 cup fresh basil
1/2 cup fresh flat leaf parsley
1/2 cup pine nuts, toasted - you can substitute walnuts
2 cloves of garlic chopped
1/2 tsp. salt
1/4 cup olive oil.

Place the basil, parsley, nuts, garlic and salt in the food processor.  Pulse once or twice to combine.  With the processor on low, drizzle in the olive oil until a paste is formed.  It is as easy as that!

Use 1/2 cup of the pesto for the recipe above.  Save the rest for another use.  You can also freeze it.  Pour it into an ice cube tray.  When frozen solid, place the cubes in a zip lock bag.  Purchased pesto also works in the recipe above.






1 comment:

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