rice flour galette

Ingredients for 6 servings:

• 40 g rice flour >>
• 40 cornstarch>>
• 30 g of sunflower seeds or almond flour ground into flour
• 1.5 teaspoons of ground plantain >>
• 1/2 teaspoon salt >>
• 100 g of cold butter
• 1 egg
• 1 teaspoon agave syrup
• 1.5 tablespoons of cold water

Filling:

• 300 g of cherry tomatoes
• 30 g of peeled garlic cloves
• 1/2 teaspoon herbes de Provence
• 1 tbsp olive oil

For decoration:

• 1 egg

Preparation:

Mix together all loose ingredients. Add cold butter cut into cubes and knead into crumbles. Add egg, agave and water - knead into a smooth dough. Refrigerate for 1 h. Cut tomatoes in half, coarsely chop garlic, smaller cloves only in half. Roll out the dough between two baking papers to a thickness of about 3 mm. Spread the tomatoes on the dough leaving about 1.5 - 2 cm of free space. Arrange the tomatoes with the seeds upwards. Wrap sides to the center, sprinkle on top with garlic, herbs and drizzle with olive oil.

Preheat the oven to 180 degrees top/bottom heat.
Transfer the Galette with the paper to a baking tray and bake for 35 minutes. After this time, carefully pull the dough out onto a board and brush with beaten egg all over the short dough with a brush. Return to the oven and bake for another 10 minutes. Slice galette after cooling. Serve as a stand-alone snack or accompanied by a Greek-type salad with olives.