TOMATO AND SOUR CREAM GALETTE

Ingredients

For the dough:

For the filling:

  • 2-3 tomatoes
  • 300 g sour cream
  • dry or fresh dill, finely chopped
  • 1 clove garlic
  • 100 g finely grated yellow cheese
  • olive oil
  • 1 egg for coating

2-4

60

PREPARATION

In a deep bowl, mix the flour, sugar, salt and butter. Gradually add the cold water and knead a smooth dough. Cover the dough with a foil for fresh food and leave in the fridge for 30 minutes. From the dough on baking paper, roll out a crust in a circular shape with a thickness of 1 cm. In the middle, apply the previously prepared sour cream filling mixed with dill, garlic, yellow cheese and olive oil. The filling is carefully applied with a spoon, leaving 2 cm from the ends. The tomato circles are arranged on the filling. The ends of the crust are folded inwards and coated with a beaten egg. If desired, sea salt can be sprinkled on top. The galette prepared in this way is baked for 30 minutes at a temperature of 200° C.
Phyllo dough (jufki)

Phyllo dough (jufki)

5 kg All-purposes flour 30 eggs 1 liter milk 1 teaspoon salt

480
SWEET DONUTS

SWEET DONUTS

250 g Extra white flour type 400 1 pack dry yeast 1 teaspoon salt 3-4 tablespoons sugar 2 tablespoons margarine or 5 tablespoons vegetable oil 170 ml lukewarm water

850
ZELNIK

ZELNIK

1 kg Extra white flour type 400 1/2 fresh yeast 500 ml water salt to taste For the filling: 4 leek stalks 1 egg 200 g cottage cheese

6-8120
MILIBROD

MILIBROD

1 kg Extra white flour type 400 3 eggs 150 g cooking oil 100 g butter 250 g sugar 250 g milk 1 yeast 1 vanilla

6-8110
Fast bruschetta

Fast bruschetta

8 slices of Rye rusk 4 garlic cloves 2 tablespoons olive oil 4 red roasted peppers 200 g of cheese parsley

410
Breakfast with eggs and bread slices

Breakfast with eggs and bread slices

8 slices of Rye bread 8 eggs 12 thin slices of bacon 2 tomatoes cut into thin rounds lettuce olive oil salt and freshly ground pepper  

415
RAVIOLI

RAVIOLI

For the dough: 400g Extra white flour type 400 4 eggs little salt For the filling: 200 g cream cheese 100 g parmesan

2-450
ROSES WITH OLIVES

ROSES WITH OLIVES

600 g Extra white flour type 400   250 ml lukewarm water salt to taste 15 g fresh yeast 1 teaspoon sugar 70 ml of cooking oil green olives with peppers, cut in half sesame

5-8120