Rice paper tomato galette

Name: Rice paper tomato galette
Prep time: 35 min
Total time: 90 min
Yield: 4
Ingredients: 2 tbsp maple syrup; 8 eggs; 80 g grated Parmesan; 300 g mozzarella; 800 g cherry tomatoes; 2 sprig basil; 2 tbsp olive oil; 16 rice paper; ½ tsp dried basil; ½ tsp dried oregano; ¼ tsp salt

bake Baking piquant lunch

Total: 1 hr 30 min. | Active: 35 min.

vegetarian, gluten-free

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With the help of rice paper, you can create super crispy galettes in no time. Not only are they easy to make, but they will also tantalize the taste buds. This version is ideal as a light supper – and impresses with both its originality and its intense tomato flavour. Using half the quantity, you can make delicious starters or appetizers to share. Have fun!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

Tomatoes
800 g	cherry tomatoes
2 tbsp	olive oil
2 tbsp	maple syrup
½ tsp	dried basil
½ tsp	dried oregano
¼ tsp	salt

Galette
8	eggs
16	rice paper
80 g	grated Parmesan

To bake
300 g	mozzarella, cut into pieces

Return to the oven
2 sprig	basil, leaves torn off

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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