{"id":16479,"date":"2021-04-09T10:37:30","date_gmt":"2021-04-09T08:37:30","guid":{"rendered":"https:\/\/bistrobadia.de\/galette-mit-labneh-aubergine-tomate\/"},"modified":"2024-01-18T12:37:21","modified_gmt":"2024-01-18T11:37:21","slug":"galette-with-labneh-aubergine-tomato","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/galette-with-labneh-aubergine-tomato\/","title":{"rendered":"Galette with labneh, aubergine and tomato – Community recipe #1"},"content":{"rendered":"\n

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<\/a> and green parsley tahini cream.<\/p>\n\n\n\n

Wow! That was fun!<\/h3>\n\n\n\n

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 \ud83d\ude42 .<\/p>\n\n\n\n

Galette with the taste of the Levant<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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 \ud83d\ude09<\/p>\n\n\n\n

As a base, freshly made labneh<\/a> 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!<\/p>\n\n\n\n

Tahini cream in green<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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…<\/p>\n\n\n\n

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<\/a>. And now: Bon app\u00e9tit!<\/p>\n\n\n\n

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Recipe for Levantine galette with labneh, aubergine and tomato<\/h2>\n\n\n
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