Galleta cu pesto, rosii si stracciatella – gustul verii intr-o imbucatura! Daca ar exista un top al preparatelor care te fac sa zambesti de la prima muscatura, galleta asta ar fi regina balului. Gandeste-te la un aluat fraged cu branza, care imbratiseaza un strat generos de pesto cu fistic si busuioc, rosii dulci si zemoase, stracciatella cremoasa si o ploaie fina de pecorino si fistic macinat. Te-am facut curios, nu? Aceasta galleta nu e doar o tarta sarata – e o declaratie de dragoste pentru gusturile simple, dar spectaculoase. E perfecta pentru o masa relaxata cu prietenii, un brunch de weekend sau pentru acel moment cand vrei ceva “wow” fara sa-ti petreci toata ziua in bucatarie. Hai sa-ti aratam cum se face pas cu pas aceasta minunatie, care arata de parca ai cumparat-o de la o brutarie fancy, dar e facuta cu drag chiar la tine acasa!

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INGREDIENTE (pentru 4 portii)

• 250 grame branza de vaci
• 75 grame cascaval
• 50 grame faina de grau
• 2 albusuri de ou
• 1 ou
• 2 rosii mari
• 2 linguri de pesto cu fistic si busuioc
• 50 grame pecorino
• 1 galbenus
• 1 lingurita mix de seminte de susan alb si negru
• 200 grame stracciatella
• 1 lingurita fistic
• Busuioc proaspat
• Sare

Pentru prepararea aluatului, se amesteca intr-un bol branza de vaci cu 50 de grame de cascaval ras, faina de grau, albusurile si o lingurita de sare. Se framanta compozitia cu mana, iar daca aluatul pare prea lipicios, se poate adauga o lingura suplimentara de faina. Aluatul obtinut se intinde intre doua foi de hartie de copt, pana se formeaza o foaie cu grosimea de aproximativ 0,5 cm.

Se indeparteaza cu grija foaia de copt de deasupra, iar aluatul se unge cu pesto din fistic si busuioc, avand grija sa se lase liber un chenar de circa 3 cm. Se presara restul de cascaval ras si jumatate din cantitatea de pecorino. Deasupra se aseaza feliile de rosii, apoi, folosindu-ne de foaia de copt de dedesubt, intoarcem marginile aluatului astfel incat sa acopere partial rosiile. Presaram rosiile cu pecorino. Ungem marginile cu galbenus de ou, si presaram cu seminte de susan.

Preparatul se introduce in cuptorul preincalzit la 180 de grade Celsius si se coace timp de aproximativ 35 de minute, pana cand capata o culoare frumos rumenita.

La final, se adauga deasupra crema de stracciatella si frunze proaspete de busuioc, se presara cu fistic macinat si se serveste cu multa pofta.

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English version

Galleta with Pesto, Tomatoes and Stracciatella

Galleta with Pesto, Tomatoes, and Stracciatella – the taste of summer in one bite! If there were a ranking of dishes that make you smile from the very first bite, this galleta would totally steal the crown. Picture this: a tender, cheesy crust hugging a generous layer of pistachio and basil pesto, juicy sweet tomatoes, creamy stracciatella, and a delicate sprinkle of pecorino and crushed pistachios. Tempted yet? This galleta isn’t just a savory tart – it’s a love letter to simple, yet spectacular flavors. It’s perfect for a relaxed meal with friends, a lazy weekend brunch, or that moment when you want something „wow” without spending your entire day in the kitchen. Let us show you step by step how to make this little masterpiece – it may look like it came from a fancy artisan bakery, but it’s made with love right in your own kitchen!

INGREDIENTS (for 4 servings)

• 250 g cottage cheese
• 75 g semi-hard cheese (like gouda or cheddar), grated
• 50 g all-purpose wheat flour
• 2 egg whites
• 1 whole egg
• 2 large tomatoes
• 2 tablespoons pistachio & basil pesto
• 50 g pecorino cheese
• 1 egg yolk
• 1 teaspoon white & black sesame seed mix
• 200 g stracciatella cheese
• 1 teaspoon crushed pistachios
• Fresh basil leaves
• Salt

To make the dough, mix the cottage cheese, 50 g grated cheese, flour, egg whites, and a teaspoon of salt in a bowl. Knead the dough by hand. If it feels too sticky, add an extra tablespoon of flour. Roll out the dough between two sheets of baking paper until you get a sheet about 0.5 cm thick.

Gently peel off the top layer of baking paper. Spread the pistachio and basil pesto over the dough, leaving about a 3 cm border around the edges. Sprinkle the remaining grated cheese and half of the pecorino over the pesto. Lay the sliced tomatoes on top. Using the bottom sheet of baking paper for support, fold the edges of the dough inward to partially cover the tomatoes. Sprinkle the tomatoes with the rest of the pecorino. Brush the crust with egg yolk and sprinkle with sesame seeds.

Bake in a preheated oven at 180°C for about 35 minutes, or until beautifully golden brown.

Once out of the oven, top with stracciatella cheese, fresh basil leaves, and a sprinkle of crushed pistachios. Serve with joy and appetite!

If you enjoyed this recipe for Galleta with Pesto, Tomatoes, and Stracciatella, you might also like Cheesy French Toast with Avocado & Cherry Tomato Salad, Toast with Mozzarella and Oven Baked Tomatoes or a Whipped Ricotta Dip with Roasted Tomatoes.

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