GALETTES DE LENTILLES comme un tajine, sauce tomate - recette végétarienne | À La Maison Avec Leslie

In a large bowl, mix the flour and salt together.

Add the diced butter to the flour mixture and blend until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 400°F (200°C).

On a floured surface, roll out the dough into a 12-inch circle.

Transfer the dough to a parchment-lined baking sheet.

Sprinkle the shredded mozzarella cheese over the dough, leaving a 2-inch border around the edges.

Layer the sliced tomatoes on top of the cheese, slightly overlapping them.

Sprinkle the chopped basil, oregano, and black pepper over the tomatoes.

Fold the edges of the dough over the tomatoes, pleating it to make a circular shape.

Brush the edges of the dough with the beaten egg.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.

Spice Level:

Dietary