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!
Total Time
1hr 10min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
1
sheet
(400 g)
Shortcrust Pastry
, thawed
•
1
cup
Ricotta Cheese
•
3/4
cup
Goat Cheese
•
1 2/3
cups
Grated
Parmesan Cheese
•
1/2
Lemon
, zested
•
4
Ripe
Tomatoes
•
3
sprigs
Fresh Thyme
•
3
sprigs
Fresh Oregano
•
1
Eggland's Best Classic Egg
, beaten
•
as needed
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
In a bowl, combine the Ricotta Cheese (1 cup) with half of the Goat Cheese (1/3 cup) and Lemon Zest (1/2). Season generously with Sea Salt (to taste), Ground Black Pepper (to taste), and chill until needed.
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.
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.
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).
6.
Dust a work surface with a little flour and roll out the Shortcrust Pastry (1 sheet) to extend it a little.
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.
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.
9.
Arrange the tomato slices over the ricotta and season with Ground Black Pepper (to taste).
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 Eggland's Best Classic Egg (1) to seal and glaze the edges.
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.
12.
Leave the galette to cool for a few minutes before slicing and serving.
Author's Notes
Serves 4-6.
Nutrition Per Serving
CALORIES
930
FAT
55.8 g
PROTEIN
35.9 g
CARBS
75.8 g
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