Cherry Tomato Rosemary Galette
Cherry Tomato Rosemary Galette - Summer flavors in a tart!
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.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 7 ozs Pastry flour (plus additional flour for dusting)
- 7 Tbsps butter (cold)
- 3 Tbsps Sour cream
- 1 egg
- salt
- 14 ozs Cherry tomatoes
- 2 garlic cloves
- 1 onion
- 1 Tbsp olive oil
- 3 sprigs rosemary
- 5 ozs dry white wine (or vegetable broth)
Preparation steps
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.
Meanwhile, for the filling: Rinse the tomatoes and drain. Peel the garlic and onion and thinly slice.
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.
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.
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.
