Recipe: Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

INGREDIENTS

325 g

all-purpose flour

100 g

fine polenta

1 pinch

salt

125 g

cold butter, cut in cubes

1 tsp

sugar

70 g

Greek yogurt

100 g

ice cold water

1 kg

heirloom tomatoes, sliced

sprigs each rosemary, thyme and oregano, finally chopped

anchovies marinated in oil

100 g

breadcrumbs

125 g

Parmesan, cheese grated

200 g

goat cheese

25 g

marinated olives and capers

Salt and pepper