100 g Mulino Marello sorghum flour

100 g Mulino Marello brown rice flour

50 g cold butter

100 g cold water

1 pinch of bicarbonate

Half a teaspoon of powdered ginger

salt to taste

For the filling

200 g creamy robiola

3 tablespoons grated parmesan cheese

Cherry tomatoes

Oregano, oilseeds, thyme 

Procedure

Take a bowl and pour the powders. Add the butter in pieces and with one hand begin to crumble it into the flours. This operation is called sandblasting and means pinching with your fingers, so as to transform the butter and flour into sand, that is, into small grains. Add a pinch of salt, the ginger powder, the bicarbonate of soda and finally the cold water a little at a time. Knead quickly until you obtain a dough. If necessary, sprinkle with additional rice flour or if the dough requires it, add more water.

Roll out the shortcrust pastry on the baking paper with a rolling pin, dusting as needed. There is no need to make a perfect round pastry because the galette's characteristic feature is its irregular shape. In a bowl, cream the robiola with the grated cheese. Spread the cream cheese on the bottom of the brisè, leaving 2 centimeters free from the edge. Cover with cherry tomatoes cut in half, oregano, thyme and oil seeds (or with the vegetables you have in the fridge). Close the edges slightly inwards and cook in a preheated oven at 180 degrees for about 30 minutes, until golden.

Serve warm.