Tomato galette

Pastry

1. Put all the ingredients together, mix well and knead.
2. Shape into a ball, cover with cling film and keep in the fridge for at least 30 min.
3. Roll the pastry out into a round.

Filling

1. Mix the cream cheese and Camembert with the paprika, salt, pepper and oregano.
2. Spread the cheese over the pastry, arrange onion rings, the Monterosa tomato in half-slices, and fill the gaps with halved cherry tomatoes.
3. On top of the tomatoes, add a little more onion in thin rings, sprinkle with salt and grated Emmental.
4. Fold the edges inwards and sprinkle sesame on the edges and a little over the filling.
5. Decorate with a sprig of cherry tomatoes on the vine.
6. Bake at 180° for 35-40 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 240 g	100 g	% IR*	Share
Energy	415 kcal	173 kcal	21 %
Fat	22 g	9.2 g	31 %
of which saturates	8 g	3.3 g	40 %
Carbohydrate	39 g	16 g	15 %
of which sugars	4.1 g	1.7 g	5 %
Fibre	3.5 g	1.5 g	—
Protein	15 g	6.3 g	30 %
Salt	1.2 g	0.5 g	20 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Cherry tomatoes: 80 g per serving
• Sesame seeds: 5 g per serving
• Grated Emmental cheese: 20 g per serving

Photos