The recipe is fantastic, full of typical summer feeling something rustic unpretentious and tasty. Very tasty!.
Products for the dough:
1 1/2 cups of flour
1/2 cup soft fat or oil
1/3 cup grated (or chopped into small cubes) cheese
1/2 tsp ground black pepper
pinch of salt
5-6 tbsp water
Ingredients for the filling:
1 slice of bread (with crusts removed and cut into small cubes)
2 large tomatoes)
60-80 g cheese
2-3 pinches of thyme
a little salt
seeds – sesame, poppy, flax (for sprinkling)
Preparation of the crust:
Put the flour, fat (butter), cheese, pepper and salt in the bowl of a food processor and make a quick two or three turns. (If no robot could rub products on hand so that you get crumbly dough).
Add 5-6 tablespoons water and form a ball.
Wrap the ball in foil for fresh storage and store in the refrigerator for 2-3 hours (or overnight).
Half an hour before removing the ball from the fridge, cut the tomatoes into slices, Salt them lightly and leave to drain on an inclined surface.
Turn the oven to 190-200 C degrees.
Remove the dough from the refrigerator and roll out on a sheet of baking paper bark thickness about 4 mm.
In the middle of the crust sprinkle half of the bread cubes.
Arrange on them the slices tomatoes, sprinkle with crumbled cheese, add chopped onions and slices the other half of bread cubes.
Using paper fold the edges of the galette.
Spread the broken yolk on the periphery, put seeds optional.
Sprinkle the galette with a few pinches of dried thyme and put to bake in a preheated oven
Bake until browned (never is timing, but according to sources 30-40 minutes).
Serve with fresh basil leaves and enjoy. I can not tell hot or cold is better. It is very good in both versions.