A rustic French galette filled with sun-ripened tomatoes and a creamy ricotta filling with garlic and sun-dried tomatoes.
A galette is very easy to make – I simply use a classic shortcrust pastry, but it can also be made with buckwheat flour.
The filling can be varied endlessly, and the tart is just so lovely – rustic and inviting in both flavour and looks.
Galette with Ricotta Cream and Tomatoes
A rustic French galette with sun-ripened tomatoes and a ricotta cream with sun-dried tomatoes, garlic and Parmesan.
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Ingredients
Pastry
- 200 g plain flour
- 120 g cold butter
- 2-3 tbsp cold water
- 1/2 tsp salt
Filling
- 12 medium tomatoes, quartered
- 5 sprigs fresh thyme
- 125 g ricotta
- 35 g Parmesan, grated
- 1 egg
- 50 g sun-dried tomatoes, roughly chopped
- 2 cloves garlic, finely grated or crushed
- Salt and pepper
- Oil
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Method
Pastry
- Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the salt and finally bring the dough together with the water – add it a little at a time.
- Wrap the dough in a bag or cling film and leave it to rest in the fridge for at least 30 min., preferably longer.
Filling
- Mix the ricotta with the sun-dried tomatoes, Parmesan and garlic and season to taste with salt and pepper.
- Stir the egg into the ricotta cream and set aside.
- Heat a little oil in a frying pan and fry the tomatoes with the thyme sprigs for about 5 min. over a medium heat – shake the pan now and then and season with salt and pepper.
- Spread the rolled-out pastry base with an even layer of the ricotta cream. Leave the outer 3 cm or so of the pastry bare – this will be folded in over the filling.
- Arrange the fried tomatoes on top of the ricotta cream – remove any woody stalks from the thyme.
- Fold the edges in over the filling, starting on one side and working your way round – the pastry will form a natural "pleat" for you.If you like, slip the handle of a fork under the joins and press the outside of the pastry with a finger to make sure it doesn’t open up during baking.
- Bake the galette in a preheated conventional oven (top and bottom heat) at 200°C for about 35 min.
- Let the galette rest for 5-10 min. before serving, topped with fresh thyme if you like.
Nutrition
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12 tomater lyder voldsomt – også ift tilsvarende opskrifter? Kan det passe ?
Hej Holger
Ja 10-12 stk plejer jeg at bruge – men det kommer naturligvis også an på hvor store de er:)
Dbh Dianna
Den ser så lækker ud! Kan noget af opskriften laves i forvejen, fx dagen før? 🙂
Hej Thea
Du kan sagtens lave den dagen i forvejen, og gerne lune den inden servering 🙂
Warm wishes, Dianna