Zoe Torinesis vegetable galette with Emmentaler AOP – thyme pastry

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Ingredients for


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  • light spelt flour
  • Emmentaler AOP, minimum 12 months matured
  • thyme (fresh leaves, plucked, or dried)
  • salt
  • butter, chilled and cubed
  • cold water
  • sun-dried tomatoes in oil
  • cream cheese
  • salt
  • black pepper, freshly ground
  • small sweet potato, oblong in shape, peeled
  • green courgette, organic, unpeeled, preferably of even width
  • yellow courgette, organic, preferably of even width
  • olive oil for brushing
  • Emmentaler AOP, minimum 12 months matured, finely grated
  • some coarse salt for sprinkling
Star of the dish
Emmentaler AOP Extra

Ingredients for 1 Gallette,  approx. 45 minutes (excl. cooking time)


  1. Mix the flour, Emmentaler AOP, thyme and salt. Work the butter into the dry ingredients.
  2. Gradually add the water and briefly knead until the dough is smooth.
  3. Wrap in cling film and place in the freezer for 10-15 minutes or in the fridge for 1 hour.


  1. Drain the dried tomatoes and pat them dry with kitchen towel to minimise the amount of oil in the mix. Puree the tomatoes and cream cheese with a hand blender and season with salt and pepper.
  2. Grate or cut the vegetables into thin slices.


  1. Preheat the oven to 180 °C top/bottom heat.
  2. Roll out the dough on a floured work surface to a circle approx. 35 cm in diameter and transfer to a baking tray lined with baking paper.
  3. Spread the cream cheese mix over the dough, leaving a 3-4 cm edge. Fan out the vegetable slices, working from the outside in.
  4. Fold the edges inwards and press down lightly. Generously brush the vegetables and the edges of the dough with plenty of olive oil.
  5. Sprinkle the vegetables with cheese, then sprinkle with coarse salt.
  6. Bake on the middle shelf for approx. 55 minutes.
«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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