This Tomato Ricotta Galette captures the essence of summer with its fresh tomatoes and creamy ricotta cheese nestled in a flaky, buttery crust. It’s a rustic and delightful dish that serves as a perfect appetizer or a light summer meal. This recipe showcases the simplicity and elegance of seasonal ingredients, making it a must-try for anyone who loves fresh, garden-inspired dishes.
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Tomato Ricotta Galette
This Tomato Ricotta Galette captures the essence of summer with its fresh tomatoes and creamy ricotta cheese nestled in a flaky, buttery crust. It’s a rustic and delightful dish that serves as a perfect appetizer or a light summer meal. This recipe showcases the simplicity and elegance of seasonal ingredients, making it a must-try for anyone who loves fresh, garden-inspired dishes.
Ingredients
- For the pastry:1 1/4 cupsall-purpose flour1/4 tspsalt1/2 cupcold unsalted butter, cubed1/4 cupice water
- 1 1/4 cupsall-purpose flour
- 1/4 tspsalt
- 1/2 cupcold unsalted butter, cubed
- 1/4 cupice water
- For the filling:1 cupricotta cheese1egg (for the ricotta mixture)1/2 cupgrated Parmesan cheese1/2 tspeach of salt and pepper1 tbspfresh basil, chopped2 cupscherry tomatoes, halved1small red onion, thinly sliced1egg beaten (for brushing the pastry)
- 1 cupricotta cheese
- 1egg (for the ricotta mixture)
- 1/2 cupgrated Parmesan cheese
- 1/2 tspeach of salt and pepper
- 1 tbspfresh basil, chopped
- 2 cupscherry tomatoes, halved
- 1small red onion, thinly sliced
- 1egg beaten (for brushing the pastry)
- For garnish:Fresh basil leavesA drizzle of olive oilSea salt flakes
- Fresh basil leaves
- A drizzle of olive oil
- Sea salt flakes
Instructions
- Prepare the pastry:Combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Gradually add ice water and mix until a dough forms. Flatten into a disc, wrap, and chill for at least 30 minutes.
- Combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Gradually add ice water and mix until a dough forms. Flatten into a disc, wrap, and chill for at least 30 minutes.
- Make the filling:In a bowl, mix ricotta with one egg, Parmesan, salt, pepper, and basil.
- In a bowl, mix ricotta with one egg, Parmesan, salt, pepper, and basil.
- Assemble the galette:Preheat theovento 375°F (190°C).Roll the dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.Spread the ricotta mixture over the dough, leaving a 2-inch border. Top with onions and tomatoes. Fold the edges over the filling, pleating as needed, and brush with beaten egg.
- Preheat theovento 375°F (190°C).
- Roll the dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
- Spread the ricotta mixture over the dough, leaving a 2-inch border. Top with onions and tomatoes. Fold the edges over the filling, pleating as needed, and brush with beaten egg.
- Bake:Bake for 35-40 minutes until golden. Cool slightly and garnish with basil, olive oil, and sea salt.
- Bake for 35-40 minutes until golden. Cool slightly and garnish with basil, olive oil, and sea salt.
Notes
Chilling the dough is crucial for a flaky crust.
Drain the ricotta if it seems too wet, to prevent a soggy galette.
Experiment with different cheeses or add proteins like cooked bacon for variation.
Nutrition
- Calories: 300
- Sugar: 3 g
- Fat: 20 g
- Carbohydrates: 22 g
- Protein: 10 g
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