Maltese tomato and ġbejna galette
- INGREDIENTS (SERVES 4)
- 275g plain flour
- 170g butter, chilled and cut into pieces
- 1 tbsp red wine vinegar
- 700g mixed tomatoes (try and find some different varieties – heirloom, cherry, plum or whatever you can find)
- 4 cloves garlic, sliced
- 3 small peppered ġbejniet (ones made from sheep’s milk)
- 1 egg
- ½ lemon
- 1 tbsp chives
Method
- In a large mixing bowl, rub the butter into the flour with a little bit of salt until you have coarse breadcrumbs, leaving some chunks of butter.
- Pat into a large disk, cover in clingfilm and place in the fridge for two hours.
- Preheat the oven to 200C.
- Slice the tomatoes and place in a large mixing bowl with 1 tsp sea salt.
- Allow the tomatoes to sit for 5 mins and then drain. This extracts some of the water from the tomatoes so that the galette does not become soggy.
- Place the tomatoes on a piece of kitchen towel to absorb a little more liquid.
- Roll out the pastry on a sheet of baking paper into a circle about 5mm thick and transfer to a baking tray.
- Grate one of the ġbejniet sprinkle over the pastry base, leaving a border of approx. 5cm.
- Arrange the tomatoes and sliced garlic over the cheese
- Bring the dough up and over the filling and brush the dough with egg watch.
- Sprinkle the tomatoes with salt and pepper and place the galette in the freezer for 10 mins.
- Cook in a pre-heated oven for approx. 1 hour until the pastry is golden.
- Place one of the whole ġbejniet into the centre of the tart and crumble the last remaining one on top.
- Grate the lemon zest over top and sprinkle with chopped chives.
- Allow to rest for 10 mins before serving.
- Serve hot or cold.
See More Recipes