Shortcrust pastry tuna galettes

Shortcrust pastry tuna galettes
Quantity Ingredient
150 g Wheat Flour Type 405
0,5 tsp Salt
150 g Gouda cheese
75 g Butter
2 tbsp Ice Water
1 cans Tuna fish
100 g Cherry tomatoes
1 tbsp Fresh Oregano

Shortcrust tuna galettes taste especially good fresh from the oven. For the shortcrust pastry, first mix wheat flour type 405 with salt. Grate the Gouda cheese. Take off 20 g Gouda cheese. Mix into the flour. Add cold butter. Cool water with ice cubes. Add ice water. Knead crumbly dough by hand as quickly as possible until smooth. Shape into a ball. Wrap in foil. Place in refrigerator for 30 minutes. Preheat oven to 200° C. Line baking tray with baking paper. Drain tuna. Cut cherry tomatoes in half. Chop fresh oregano. Draw a 16 cm diameter circle on a large piece of cling film. Turn the foil over so that the paint does not get on the shortcrust pastry. Roll the shortcrust pastry for the galettes into four balls. Place one ball in the middle of each circle. Cover with foil. Press flat. Roll out thinly from the middle to the edge. Turn the galettes a little at a time. Remove the upper foil. Place 25 g Gouda in the middle. Spread tuna and cherry tomatoes on top. Season with pepper and oregano. Sprinkle with remaining Gouda. Fold edges of galettes slightly over tuna filling. Place hand on top of filling. Using the foil, flip crumbly pastry tuna galettes over so that the top is on your hand. This makes it easy to flip the tuna galettes and place them on the baking sheet. Bake on the middle rack for 30 minutes.

Servings: 4, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
529 kcal
28 g
23 g
35 g

(C)opyright by Marions Kochbuch