The week after I made the SD zaatar galette, I still didn't need to restock my sourdough freezer stash, so I made another galette, this time cheese with dry mint and olives. A properly heated pan even without the toxic teflon coating become naturally nonstick, so do not skim on pre-heating time.
The concept remains still very much the same, only an extra few minutes and perhaps a minute of broiling to melt the cheese.
Ingredients:
sourdough discard
olive oil
kashkaval cheese slices
dry mint
olive slices
cherry tomato halves
Method:
Preheat oven at 450F with a cast iron or stainless steel pan for 15 minutes. Carefully take the hot pan out and drizzle lightly with olive oil before spooning in the sourdough discard into the HOT pan and spread it all over the bottom of the pan. Drizzle with a bit more olive oil and salt then place back in the oven at 450F for 8-10 mins. Pull it out and then top with the cheese, dry mint, sliced olives, and halved cherry tomato. Return to bake for 4-5 more minutes until sides are flakey and crispy. Broil for 1 minute if necessary.
صحة و عافية
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