Calabrian Chili Cheese Galette
Flakey and crusty short crust pastry, filled with cream cheese, Calabrian chilis, parmesan cheese and mozzarella cheese. Cut into pieces it is the simplest vegetarian brunch or lunch to serve up.
Equipment
- Baking tray
- Rolling Pin
- Baking paper
- Chefs knife
- Grater
- Microplane
- Spoon
Ingredients
- 1 short crust pastry recipe
- 4 tbsp Calabrian chilis in olive oil
- 1/2 cup cream cheese
- 1/2 cup yogurt
- 1 medium onion (sliced)
- 1 cup shredded mozzarella
- 1/4 cup parmesan cheese grated
- 1 tsp dried oregano
- 1 tsp crushed black pepper
Instructions
- Preheat the oven to 180 deg C and line a baking tray with baking paper.
- Roll out the short crust pastry between two baking paper sheets, around 9x13 inch. Transfer to the baking tray.
- Spread the cream cheese on the base leaving an inch of a board on the edges. Add the yogurt and spread evenly. Add the sliced onion.
- Add the Calabrian chili on top, add the dried oregano, crushed black pepper and sprinkle over the shredded mozzarella every where.
- Bake for 25 minutes until the top is golden and the edges are firm.
- Cut into pieces and top with parmesan cheese. Enjoy it hot.
Notes
- You can to the galette with hot honey or maple syrup to give it s spicy and sweet balance.