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When it comes to tomatoes, I love them roasted. The caramelization that occurs while the tomatoes are roasting gives them a wonderfully sweet flavour. The dough for these galettes is enriched with herbs and a little sugar to complement the acidity of the tomatoes. The pesto also provides a wonderful, moist and fresh base.
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
How it's done
Mix the flour, salt, sugar and herbs in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Cover the dough and chill for approx. 20 mins.
Quarter the dough, shape into balls, roll out into circles (each approx. 3 mm thick), place on a baking tray lined with baking paper. Spread pesto over the dough and top with the tomatoes, leaving a border of approx. 2 cm all the way around. Fold in the edges, press down gently. Brush the edges of the dough with almond milk, sprinkle with poppy seeds and sesame seeds. Drizzle oil over the tomatoes, season with salt.
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack and serve warm or cold.
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