Tomato galettes

Tomato galettes

Total: 1 hr 50 min. | Active: 45 min.
Nutritional value / piece: 224 kcal
, Fat: 11 g
, Carbohydrate: 22 g
, Protein: 8 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

300 g half-white flour
½ tsp salt
100 g butter, cut into pieces, cold
1 dl water


1 tbsp clarified butter
4 onions, cut into rings
2 tbsp water
½ tbsp honey
1 tbsp thyme, finely chopped

To shape

300 g different coloured cherry tomatoes, cut in half
150 g Parmesan, coarsely grated
3 tbsp water, boiling
½ tbsp honey
1 tsp sodium bicarbonate
2 tsp sesame seeds
1 tsp poppy seed
1 tsp sea salt
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How it's done

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Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins.


Heat the butter in a frying pan. Reduce the heat, add the onions, cover and fry for approx. 5 mins. Add the water and honey, cover and simmer over a medium heat for approx. 5 mins., mix in the thyme, leave to cool.

To shape

Divide the dough into 10 portions. On a lightly floured surface, roll out into circles (approx. 12 cm in diameter). Transfer to a baking tray lined with baking paper. Top with the parmesan, tomatoes and onions. Fold the edges inwards approx. 2 cm. Combine the water, honey and baking soda, brush the edges with the mixture. Sprinkle with the sesame seeds, poppy seeds and salt.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C.

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