Rustic galette with tomatoes, onion, and feta, a rustic pie rich in fiber, for a dough that is natural and genuine. The filling is very tasty, a combination of flavors given by the acidity of the tomatoes, tempered by the sweetness of the onion, which is in turn enhanced by the saltiness of the feta. Try it to believe it!
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups spelt flour
- 1 1/4 cups whole wheat flour
- 1/4 cup extra virgin olive oil
- 1/3 cup water
- 1 pinch salt
- 2 tomatoes
- 1 onion
- 3 oz feta
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste oregano
- leaves basil (A few)
Steps
Mix the spelt and whole wheat flours. Add the oil, salt, and gradually add the cold water while mixing. Once you have a compact and homogeneous dough, let it rest in the fridge, wrapped in plastic wrap, for about half an hour.
Slice the tomatoes, sprinkle them with a little salt and let them drain their water.
Slice the onion, drizzle it with a tablespoon of oil and add a little salt, set aside to let it flavor a bit.
Take the dough and roll it out with a rolling pin on a sheet of parchment paper, forming a disk.
Top the galette with the tomatoes, onion, and finally crumble the feta on top, leaving a border around.
Drizzle with a little oil, sprinkle with oregano, and add the chopped basil. Fold the edges of the dough over the filling.
Bake in a preheated oven at 356°F (180°C) for 25-30 minutes.
