Roasted Pepper and Feta Galette | Mediterranean Flavor
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60 min
Under an hour
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O tartă rustică mediteraneană cu aluat fraged cu unt, umplută cu o cremă fină de brânză feta și ricotta, fâșii dulci de ardei copt aromatizați cu usturoi și cimbru, măsline kalamata și un strop de ulei de măsline extra virgin.
Preparation method
Preparing the dough
In a large bowl, mix the flour with a pinch of sea salt. Add the cold cubed butter and quickly rub it in with your fingers or pulse in a food processor until you get a sandy texture.
Pour in the very cold still water and gather the dough into a compact ball without overworking it. Wrap the dough in cling film and refrigerate for 30 minutes.
Preparing the filling and assembling
Roast the red kapia peppers in the oven or on a grill until charred on all sides, then peel off the skin, remove the core and seeds, and cut into wide strips.
Chef's tip
You can also use jarred roasted peppers, well-drained, to save prep time.
The pastry stays tender and flaky if the butter and water are very cold when incorporated.
Ingredients
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