Ingredients
Hint:
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
kochen@bettybossi.ch
Tomatoes
Galette
To bake
Return to the oven
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
Tomatoes
Place the tomatoes in the dish along with all the other ingredients up to and including the salt, mix.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.
Galette
Beat the eggs in a deep dish. One at a time, dip 4 rice paper sheets in the egg, then layer them on a baking tray lined with baking paper, spread ¼ of the tomatoes in the centre, fold the edges over to make a galette. Sprinkle the edges with cheese. Use the remaining sheets of rice paper and tomatoes to make 3 more galettes.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, top with the mozzarella.
Return to the oven
Bake for approx. 5 mins. in the centre of the oven at 200 °C. Remove. Garnish with basil.
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