Cherry Tomato and Rosemary Galette

5
Average: 5 (5 votes)
(5 votes)
Cherry Tomato and Rosemary Galette
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
232
calories
Calories

Healthy, because

Even smarter

Nutritional values

This impressive, colorful summertime galette is packed with the powerful antioxidant lycopene thanks to the tomatoes, and relatively low in calories, at only 230 calories per serving.

If you're pressed for time, you can use premade pastry dough from the supermarket for the crust.

1 piece contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C10 mg(11 %)
Potassium215 mg(5 %)
Calcium22 mg(2 %)
Magnesium15 mg(5 %)
Iron0.6 mg(4 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids4.9 g
Uric acid18 mg
Cholesterol31 mg

Ingredients

for
8
Ingredients
7 ounces Pastry flour (plus additional flour for dusting)
7 tablespoons butter (cold)
3 tablespoons Sour cream
1 egg
salt
14 ounces Cherry tomatoes
2 garlic
1 onion
1 tablespoon olive oil
3 sprigs rosemary
5 ounces dry white wine (or vegetable broth)
How healthy are the main ingredients?
Sour creamolive oilrosemaryeggsaltgarlic

Preparation steps

1.

For the tart dough: Combine the flour, chopped butter, sour cream, and egg. Season with salt and knead until smooth. Cover with plastic wrap and chill for 30 minutes.

2.

Meanwhile, for the filling: Rinse the tomatoes and drain. Peel the garlic and onion and thinly slice.

3.

Grease a 10" tart pan with 1 teaspoon oil. Roll out the dough on a lightly floured work surface slightly larger than the pan and use to line the pan. 

4.

Rinse the rosemary, shake dry, pluck the needles and chop. Heat the remaining oil in a pan, sauté the garlic, onion, rosemary and tomatoes for 2-4 minutes. Deglaze with the wine (or broth, if using) and simmer over medium heat for about 5 minutes.

5.

Spread the tomato mixture over the tart bottom, fold the edges in slightly and bake in a preheated oven at 400°F for 25-30 minutes.