INGREDIENTS: For the dough 50 g spelt flour 50 g spelt semolina 2 tbsp chia seeds 2 tbsp olive oil 75 ml water
For the bean cream Ca 125 g white beans 4 dried tomatoes marinated in oil 2 stems + basil leaves 1/2 tsp smoked paprika 1/4 tsp Smokey salt (alternatively sea salt) 2 tbsp pine nuts 1/2 tsp dried thyme
2 hands full, small colorful tomatoes a few sprigs of thyme
For the dough, mix all ingredients together, knead and refrigerate in cling film for about 20-30 minutes.
Meanwhile prepare the cream.
Add all ingredients to the blender or puree with a hand blender.
Remove the galette dough from the fridge. Place 1 sheet of baking paper on a baking tray and dust with spelt flour using a sieve. Form the galette dough into 5 balls of equal size and roll out with a rolling pin to a wafer-thin, round shape.
Then spread with the bean cream, leaving 2 cm free to the outer edge.
Now cut the tomatoes into thin slices and put them on the cream on the galette. Again, take the edge into account, as the edge is now wrapped around the tomato slices.
Season the galettes with salt and pepper and bake in the oven for about 20-25 minutes at 190 degrees.