The savory galette with tomatoes and Speck Alto Adige PGI is enjoyed in wedges and is excellent both hot and cold. It is a savory pie of French origin, found with various fillings. I prepared it with a rye flour dough, a melty cheese and tomato filling, and of course, plenty of slices of Speck Alto Adige PGI.
A recipe to serve even during warm summer evenings to enjoy with company. Choose beautifully ripe tomatoes for an even more intense aroma, and if you can find them, get them in different colors; for example, I used both red ones and yellow cherry tomatoes for an extra touch of color. As for the Speck Alto Adige PGI, calculate at least 2 slices per wedge, which you can add just before serving the pie, or even on a separate platter, so everyone can take as many as they like.
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 1 galette (8-10 slices)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 3/4 cup all-purpose flour
- 1 cup rye flour
- 7 tbsp butter (cold)
- 1/2 teaspoon salt
- as needed water (cold)
- 3/4 cup cream cheese
- 1 clove garlic
- as needed salt
- as needed pepper
- 1 tbsp chives (chopped)
- 3 tomatoes
- 5 datterini tomatoes
- 5 cherry tomatoes (yellow)
- 5 oz melting cheese (savory)
- as needed extra virgin olive oil
- 25 slices Speck Alto Adige PGI
- as needed oregano (fresh)
- as needed basil
Steps
To prepare the savory galette with tomatoes and Speck Alto Adige PGI, put the all-purpose flour, rye flour, cold butter in pieces, and salt in a mixer. Turn on the mixer until you get a crumbly mixture. Transfer to a work surface and quickly compact with your hands, adding a little cold water at a time, until you get a homogeneous dough. Form a flattened disc, wrap with plastic wrap and transfer to the fridge for 2 hours, or even overnight if desired.
Put the cream cheese in a small bowl, add the minced garlic clove, salt, and pepper to taste, as well as the chopped chives. Mix everything and set aside.
Wash and dry the tomatoes and cherry tomatoes. Slice the tomatoes into about 1/3 inch slices and the cherry tomatoes in halves or quarters.
Dice the melting cheese.
After the resting time of the dough, take it out of the fridge and roll it out on a sheet of parchment paper to a diameter of about 16 inches. The edges don’t need to be perfect.
Then spread the cream cheese and garlic mixture on the dough, leaving about 1.5 inches free along the edge. Cover with the cheese cubes, then arrange the tomato slices in a fan shape, leaving the center free. Place the cherry tomatoes in the center. Fold the edge towards the center, slightly covering the tomatoes along the edge, and season with salt and a drizzle of extra virgin olive oil.
Place the galette in the fridge and preheat the oven to 375°F (convection). When the oven has reached temperature, remove the galette from the fridge and bake at 375°F for about 50 minutes, until golden.
Take your galette out of the oven, garnish with oregano leaves and fresh basil leaves, as well as slices of Speck Alto Adige PGI, and serve. You can also bring the galette to the table already cut into wedges, in this case, you can place 1-2 slices of Speck Alto Adige PGI on each wedge.
