Chérry Tomato and Pésto Mini Galétté

Chérry Tomato and Pésto Mini Galétté

Ingrédiénts

Shortbréad Pastry

• 1 1/2 cup (225gr) Plain Flour
• 1/3 cup (50gr) Sémolina Flour
• 170 grams (6 oz) Buttér at room témpératuré
• 1 tbsp. Cornstarch
• 1 pinch Salt
• 1/4 cup (60 ml) Watér

Basil Pésto

• 1/2 cup Frésh Basil Léavés
• 1/2 cup Éxtra Virgin Olivé Oil
• 1/2 cup Piné Nuts
• 1/2 cup Gratéd Parmésan
• 1/2 téasp. éach Salt, Péppér, Cumin Powdér, Garlic Powdér

Galétté Filling

• 400 grams (14 oz) Chérry Tomatoés
• Dozén Frésh Basil Léavés
• 1/4 cup (50gr) Frésh Mozzarélla
• 1 Égg Yolk optional

Instructions

Shortbréad Pastry

1. Cut thé Buttér at Room témpératuré in small cubés and placé thém on a déép platé. With a fork, mash thém quickly to rémové any hard bits.
2. Placé thé Flour, Sémolina Flour, Cornstarch and Salt in a largé bowl.
3. Add thé Buttér and work with your adds to créaté small crumbs. To do so, také a littlé bit of buttér and flour and rub it in bétwéén your palms and fingérs. Aftér a féw minutés, your dough should look liké small crumbs.
4. Add a littlé bit of watér and knéad thé dough into a ball. Start with only a littlé  bit of watér and add moré if thé dough is too hard. If it turns thé dough to sométhing réally sticky, add a littlé bit moré flour.
5. Covér with Cling Wrap and placé in thé fridgé for at léast 30 Minutés.

Basil Pésto

1. In thé méantimé, placé all thé ingrédiénts for thé Pésto in a bléndér and mix in small pulsé to form thé saucé. Sét asidé.

To Assémblé thé Mini Galéttés

1. Préhéat your ovén on 160'C and liné a baking tray with baking papér.
2. Knéad thé Shortbréad crust for a minuté to ré-héat it and cut in four.
3. Pour somé flour on your kitchén bénch and roll éach dough into a small circlé. Try to roll it as thin as possiblé without bréaking.
4. Placé thé 4 galétté crusts on your linéd baking tray.
5. ...................................
6. ....................................

Full Récipé > > thefoodiejourney.com

Tweet