{"id":216568,"date":"2026-09-07T15:47:12","date_gmt":"2026-09-07T13:47:12","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=216568"},"modified":"2026-09-07T09:07:14","modified_gmt":"2026-09-07T07:07:14","slug":"galette-cu-dovlecel-branza-de-capra","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/galette-cu-dovlecel-branza-de-capra\/","title":{"rendered":"Galette cu dovlecel \u0219i br\u00e2nz\u0103 de capr\u0103 (tart\u0103 rustic\u0103 s\u0103rat\u0103)"},"content":{"rendered":"\n

Aceast\u0103 galette cu dovlecel este o tart\u0103 rustic\u0103, s\u0103rat\u0103, f\u0103r\u0103 form\u0103 fix\u0103 \u2014 un disc de aluat fraged pliat lejer \u00een jurul dovlecelului feliat sub\u021bire \u0219i al br\u00e2nzei de capr\u0103 cremoase, apoi copt p\u00e2n\u0103 c\u00e2nd marginile se rumenesc frumos. Nu are tav\u0103 de tart\u0103 \u0219i nici margini mig\u0103lite, exact motivul pentru care o aleg \u00een locul unei quiche.<\/p>\n\n\n\n

O fac toat\u0103 vara, c\u00e2nd dovleceii se adun\u0103 mai repede dec\u00e2t apuc s\u0103-i g\u0103tesc. Lucrul pe care l-am \u00eenv\u0103\u021bat pe pielea mea: s\u0103reaz\u0103 dovlecelul \u0219i tamponeaz\u0103-l uscat \u00eenainte s\u0103 ajung\u0103 l\u00e2ng\u0103 aluat. Dovlecelul e ap\u0103 aproape \u00een \u00eentregime \u0219i, dac\u0103 sari peste pasul acesta, las\u0103 apa \u00een aluat \u0219i tai \u00eentr-o tart\u0103 cu fundul imbibat.<\/p>\n\n\n\n

\"Galette<\/figure>\n\n\n\n

S\u0103reaz\u0103 dovlecelul \u00eent\u00e2i <\/h2>\n\n\n\n

Dovlecelul las\u0103 mult\u0103 ap\u0103 la copt, iar apa aceea trebuie s\u0103 aib\u0103 unde s\u0103 se duc\u0103 undeva. Feliaz\u0103-l \u00een rondele sub\u021biri, de vreo 2\u20133 mm, amestec\u0103 feliile cu un praf bun de sare \u0219i las\u0103-le \u00eentr-o strecur\u0103toare 15 minute. Vei vedea cum se formeaz\u0103 stropi de lichid la suprafa\u021b\u0103; preseaz\u0103 feliile u\u0219or \u00eentre prosoape curate p\u00e2n\u0103 se simt uscate la atingere. \u0102sta e singurul pas care decide dac\u0103 galette sc\u00e2r\u021b\u00e2ie c\u00e2nd o tai sau se las\u0103 moale. Adauga si un strat-barier\u0103 \u00eentins direct pe aluat, pu\u021bin din br\u00e2nza de capr\u0103, ni\u0219te ricotta sau o lingur\u0103 de pesto.<\/p>\n\n\n\n

Cum lucrezi aluatul ca s\u0103 ias\u0103 fraged<\/h2>\n\n\n\n

\u021aine totul rece. Untul rece e cel care creeaz\u0103 straturile fragede, a\u0219a c\u0103 dac\u0103 aluatul se \u00eenmoaie \u00een timp ce lucrezi, bag\u0103-l \u00eenapoi la frigider 15 minute \u00een loc s\u0103 insi\u0219ti. R\u0103ce\u0219te discul \u00eentins cel pu\u021bin 30 de minute \u00eenainte s\u0103-l umpli – un aluat cald se rupe \u00een loc s\u0103-\u0219i \u021bin\u0103 forma. Las\u0103 o margine lat\u0103, de minim 4\u20135 cm, ca s\u0103 ai destul aluat de pliat peste umplutur\u0103 f\u0103r\u0103 s\u0103 crape. Nu supraumple:<\/strong> un singur strat de dovlecel, cu feliile u\u0219or suprapuse, se coace uniform, pe c\u00e2nd un morman r\u0103m\u00e2ne crud la mijloc. Unge marginea pliat\u0103 cu ou b\u0103tut, sau cu lapte vegetal dac\u0103 o \u021bii vegan\u0103, pentru crusta aceea lucioas\u0103 \u0219i aurie ca de brut\u0103rie.<\/p>\n\n\n\n

\"Felie<\/figure>\n\n\n\n

Br\u00e2nza, ierburile \u0219i ce mai po\u021bi ad\u0103uga<\/h2>\n\n\n\n

Br\u00e2nza de capr\u0103 e alegerea clasic\u0103 pentru felul \u00een care aroma ei se potriveste cu dovlecelul dulce, dar aceasta galette iart\u0103 multe. Feta d\u0103 o aroma mai s\u0103rat\u0103 \u0219i textura mai ferm\u0103; ricotta e mai bl\u00e2nd\u0103 \u0219i mai cremoas\u0103; un pumn de mozzarella ras\u0103 se tope\u0219te \u00een ea dac\u0103 vrei ceva mai lipicios. Cimbrul, usturoiul \u0219i un v\u00e2rf de fulgi de chili sunt tot ce are nevoie umplutura, de\u0219i busuiocul sau pu\u021bin\u0103 coaj\u0103 de l\u0103m\u00e2ie sunt minunate vara. Ca s-o transformi \u00eentr-o mas\u0103 mai consistent\u0103, adaug\u0103 ro\u0219ii cherry t\u0103iate \u00een dou\u0103, ceap\u0103 caramelizat\u0103 sau c\u00e2teva felii sub\u021biri de v\u00e2n\u0103t\u0103 – doar \u021bine umplutura sub\u021bire, ca s\u0103 se rumeneasc\u0103 crusta dedesubt.<\/p>\n\n\n\n

\"Galette<\/figure>\n\n\n\n

Cum o preg\u0103te\u0219ti din timp \u0219i cum o p\u0103strezi<\/h2>\n\n\n\n

Aluatul e partea care se preteaz\u0103 cel mai bine la preg\u0103tit din timp: \u00eel fr\u0103m\u00e2n\u021bi, \u00eel \u00eenvele\u0219ti \u0219i \u021bine la frigider p\u00e2n\u0103 la 2 zile sau la congelator p\u00e2n\u0103 la o lun\u0103 (dezghea\u021b\u0103-l peste noapte \u00eenainte de a-l \u00eentinde). Dup\u0103 coacere, galette se p\u0103streaz\u0103 3 zile la frigider. Re\u00eenc\u0103lze\u0219te-o \u00een cuptor vreo 10 minute ca s\u0103-i readuci crusta la via\u021b\u0103 – cuptorul cu microunde doar o abure\u0219te \u0219i o \u00eenmoaie. E bun\u0103 \u0219i la temperatura camerei, motiv pentru care a devenit una dintre preferatele mele pentru picnic \u0219i pachetul de la pr\u00e2nz.<\/p>\n\n\n\n

\"Galette<\/figure>\n\n\n\n

Dac\u0103 \u00ee\u021bi place metoda aceasta de pliat \u0219i copt, galette cu c\u0103p\u0219uni<\/a> \u0219i galette cu sfecl\u0103<\/a> folosesc acela\u0219i procedeu cu umpluturi complet diferite, iar tarta s\u0103rat\u0103 cu dovlecei \u0219i sparanghel<\/a> e alt\u0103 preferat\u0103 de var\u0103. Pentru mai multe idei, r\u0103sfoie\u0219te colec\u021bia de re\u021bete de tarte s\u0103rate<\/a>, iar dac\u0103 te-ai umplut de dovlecei, checul cu dovlecel \u0219i l\u0103m\u00e2ie<\/a> \u00eei pune la treab\u0103 \u00eentr-un desert.<\/p>\n\n\n\n

\"Galette<\/figure>\n\n\n
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