Tomato and Shallot Galette
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
40 mins
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Total time
95 mins
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Ingredients
264 g cherry tomatoes - assorted colours/halved
2 tbsp olive oil (30 g)
½ cup Mozzarella - shredded (45 g)
1 tbsp Feta cheese - crumbled (15 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
½ tsp chili flakes (1 g)
½ small shallot - cut into thin circles (30 g)
1 small purple pearl onion (7 g)
1 Kinnikinnick 9” Pie Crust (195 g)
Optional: finish with fresh thyme
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Directions
- Preheat oven to 375°F (190°C).
- To thaw pie crust for base - remove from freezer and let thaw in foil for 30 minutes. Pierce thawed pie crust with a fork to avoid air pockets.
- Sprinkle base of crust with Mozzarella. Top with tomatoes, salt, pepper and chili flakes.
- Using an offset or knife carefully fold edges of Kinnikinnick Pie Crust towards centre (approx. 2½ inches in).
- Brush sides and top of tomatoes with olive oil.
- Place on a baking sheet and bake in preheated oven for 30 minutes.
- Remove from oven and top with onion, shallot and Feta.
- Return to oven and bake for an additional 5 minutes.
- Remove from oven and let cool for 10 minutes. Garnish with thyme and serve warm.
Yields 1 Galette
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