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Tomato and Ricotta Galette
Recipe

12 INGREDIENTS • 12 STEPS • 1HR 10MINS

Tomato and Ricotta Galette

A Galette for lazy people, using good old store-bought shortcrust pastry. Perfectly ripe tomatoes one can find, along with fragrant herbs like oregano, basil, or thyme. Ricotta for the base of the filling, Chavin as a topping, and grated parmesan along with finely chopped herbs pressed into the shortcrust pastry to add flavor. A little cheat to upgrade readymade pastry that also tastes great!
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
A Galette for lazy people, using good old store-bought shortcrust pastry. Perfectly ripe tomatoes one can find, along with fragrant herbs like oregano, basil, or thyme. Ricotta for the base of the filling, Chavin as a topping, and grated parmesan along with finely chopped herbs pressed into the shortcrust pastry to add flavor. A little cheat to upgrade readymade pastry that also tastes great!
1HR 10MINS
Total Time
$4.66
Cost Per Serving
Ingredients
Servings
4
US / Metric
Shortcrust Pastry
1 sheet
400 g
Shortcrust Pastry, thawed
Ricotta Cheese
1 cup
Ricotta Cheese
Goat Cheese
3/4 cup
Goat Cheese
Parmesan Cheese
1 2/3 cups
Lemon
1/2
Lemon, zested
Tomato
4
Tomatoes
up to 6 tomatoes
Fresh Thyme
3 sprigs
Fresh Thyme
up to 4 sprigs
Fresh Oregano
3 sprigs
Fresh Oregano
up to 4 sprigs
Egg
1
Egg, beaten
Olive Oil
as needed
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
930
Fat
55.8 g
Protein
35.9 g
Carbs
75.8 g
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Tomato and Ricotta Galette
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Serves 4-6.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
In a bowl, combine the Ricotta Cheese (1 cup) with half of the Goat Cheese (1/3 cup) and Lemon (1/2). Season generously with Sea Salt (to taste), Ground Black Pepper (to taste), and chill until needed.
step 3
Slice the Tomatoes (4) to a thickness of just over 1-millimeter. Arrange the slices on some kitchen towel and season with Sea Salt (to taste). Leave the slices to drain while you prepare the pastry.
step 4
Prepare the herbs by stripping the leaves from the stalk of the Fresh Thyme (3 sprigs) and Fresh Oregano (3 sprigs). Set a few thyme leaves aside to sprinkle over the top.
step 5
Use a knife or mezzaluna to finely chop the herbs. In a bowl, combine the chopped herbs with the Parmesan Cheese (1 2/3 cups).
step 6
Dust a work surface with a little flour and roll out the Shortcrust Pastry (1 sheet) to extend it a little.
step 7
Sprinkle over the herb and Parmesan mix and use the rolling pin to press the mixture into the pastry. Roll out the pastry into a rough circle, about just under 1-millimeter thick at the base.
step 8
Place the pastry onto a lined baking sheet and spread over the ricotta cheese mixture, leaving about a 6 or 7-centimeter border around the edges.
step 9
Arrange the tomato slices over the ricotta and season with Ground Black Pepper (to taste).
step 10
Cut the remaining Goat Cheese (1/3 cup) into rounds and layer over the galette. Sprinkle a few thyme leaves over the top and fold in the pastry, brushing with Egg (1) to seal and glaze the edges.
step 11
Drizzle a little Olive Oil (as needed) over the top and bake the galette for 30-40 minutes or until the crust is golden and the tomatoes are very gently charred.
step 12
Leave the galette to cool for a few minutes before slicing and serving.
step 12 Leave the galette to cool for a few minutes before slicing and serving.
Tags
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Lunch
Shellfish-Free
Vegetarian
Side Dish
Vegetables
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