OVERVIEW

Preparation

• 
  Mix flour and 1 tsp salt, add 400 ml water, mix to a smooth dough and leave to soak for approx. 30 minutes. In the meantime, peel the shallots and cut them in half lengthwise. Heat 2 tbsp oil in a coated pan and sauté the shallots in it for approx. 5 minutes. Deglaze with balsamic vinegar and season with sugar, salt and pepper. Simmer the ingredients for about 5 minutes and set aside.
• 
  Heat the remaining oil in batches in a large coated pan (approx. 28 cm Ø). Pour in 1/6 of the batter and bake for about 2 minutes on each side. Remove and keep warm. Bake the rest of the dough in the same way.
• 
  Wash the rosemary, pluck off the needles and chop finely. Wash and halve the cherry tomatoes. Stir the Exquisa Vegan Herbs de Provence until smooth and take 6 tbsp. off. Spread a thin layer of the remaining cream cheese on the galettes. Fold in the edges towards the centre. Place 1 tbsp Exquisa Vegan Herbs de Provence in the centre of each galette. Garnish with braised shallots, rocket and tomatoes. Sprinkle with rosemary and a little fleur de sel. Drizzle with shallot stock.