This recipe is the result of an experiment on Instagram. I asked you on Instagram in the Stories if you wanted to develop a recipe together with me. You decided that the recipe should definitely be a vegetarian main course. Specifically, your briefing was as follows: “A vegetarian, fresh main course with a “crunchy” texture and nice roasted flavours. Za’atar should play a role and there should be no lack of parsley. A certain crunch should not be missing.” I took your briefing and out came this incredibly delicious galette with labneh, tomatoes and aubergines. The base is a deliciously buttery shortcrust pastry with za’atar and green parsley tahini cream.
Wow! That was fun!
I really have to say that this Instagram experiment has been a lot of fun. I’m even thinking about blogging a recipe created with you every month. From the community, for the community, so to speak. I also really enjoyed taking your requests, getting creative and developing this delicious recipe for a galette. Thanks again to everyone who took part. You definitely have really good taste 🙂 .
Galette with the taste of the Levant
A classic galette is a savoury filled Breton pancake made from buckwheat dough with the edges folded in. As with all recipes, there are many variations. Personally, I love the version with buttery shortcrust pastry. So I’ve reinterpreted this classic for you.
I think I stretched your “crunchy” specification a bit and secretly made it “crumbly”. I hope you will forgive me. But the shortcrust pastry with a good portion of za’atar is still crumbly good 😉
As a base, freshly made labneh is spread on the dough and then topped with caramelised onions and garlic. Fruity tomatoes and fried aubergines are then layered on top. Then the galette can go into the oven. The aroma that then floods the kitchen is beguiling!
Tahini cream in green
While the galette is in the oven for about 50 minutes, it’s time for the green tahini cream with lots of parsley. The cream is super easy and quick to make. Just combine the parsley, a little lemon juice, water and tahini and blend thoroughly. That’s it! The cream is super easy and fresh and goes well with the delicious roasted flavours of the galette.
But because you also wanted a certain crunch, roasted nuts are added on top. I chose roasted almonds, but you can also use pine nuts, walnuts or hazelnuts. Or simply all of them…
I hope I was able to implement your instructions well and that you like the galette as much as I do. Feel free to write me your impressions in the comments. And if you want to be part of the next community recipe, you can follow me on Instagram. And now: Bon appétit!
Recipe for Levantine galette with labneh, aubergine and tomato
For the za'atar short pastry
- 120 g Butter cold
- 160 g Flour
- 1/2 TSP Salt
- 2 EL Za'atar
- 50 ml Cold water
- 170 g Labneh according to recipe
- 1 Eggplant
- 1 Flesh tomato
- 4 Mini vine tomatoes
Green Tahini Sauce
- 50 g Tahini
- 15 g Parsley
- 20 ml Water
- 2 TBSP Lemon juice
- Salt, pepper
- Mix the flour with the za'atar and salt.
- Cut butter into cubes and mix coarsely with flour mixture.
- Add the water and knead into a dough.
- Shape the dough into a ball, wrap in cling film and place in the fridge for approx. 30 minutes.
- Peel the onion and garlic and cut into rings or slices.
- Caramelise the olive oil in a frying pan over medium heat for about 3 minutes, add the salt and sumac and fry for another 2 minutes.
- Cut the aubergine and tomatoes into thin slices.
- Fry the aubergine in a pan with a little oil for approx. 3 minutes on both sides and then lay out on a plate lined with kitchen paper.
- Blend all the ingredients together properly and season with salt and pepper.
Prepare the galette
- Preheat the oven to 190 °C.
- Flour the work surface. Roll out the shortcrust pastry round and thin. The round dough is now larger in diameter than the springform pan. Place the dough in the centre of the springform pan. The edges still protrude.
- Brush the pastry base (i.e. not the overhanging edges) with rennet and salt.
- Spread the sumac onions and garlic on the labneh and layer the tomatoes and aubergine on top. Salt the whole thing lightly.
- Fold in the edges of the pastry and bake the galette in the oven for about 50 minutes.