Galette with tomatoes and courgette – Incola

Dough

Combine all the ingredients with a spoon or hand (you can use a robot with a mixing end). Divide the finished dough into 2 parts, one will be used for the tomato version, the other for the courgette version. Wrap both pieces in cling film and refrigerate for half an hour.
Cheese mass

Put all ingredients in a bowl and mix.
Filling

Cut the courgette into slices of a few millimetres, and tomatoes into slices of about 1 cm, then add salt and set aside on a paper towel to get rid of the excess water.
Preparation

Roll out both pieces of dough into circles of about 30 cm in diameter, between two sheets of baking paper, lightly tossing with rice flour.

Galette with tomatoes: Spread half of the cheese mass onto the rolled dough and spoon the tomatoes in such a way that there is a free edge left for folding – about 2 cm. Then, lightly brush with olive oil, sprinkle with pepper and oregano, fold the sides of the dough inwards, spread with egg yolk mixed with 1 tbsp milk and sprinkle with Nigella seeds. Heat the oven to 185°C together with the tray on which the galette will be baked. Put the prepared cake into the oven on baking paper and bake for 30 minutes.

Galette with courgette: Similarly, prepare the second part of the dough. Spoon courgette instead of tomatoes and use rosemary instead of oregano.

Bon appétit!