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Tomato Ricotta Galette

This recipe showcases how easily a savoury galette comes together now that local produce season is upon us. All you need are a few basics like pastry dough, seasoned ricotta, and fresh veggies. We used tomatoes here but you could experiment with raw or cooked vegetables of your choice. 

We use our Classic Red Spring Wheat Pastry Crust for all of our galettes, and we sell it here for those who frequent our Mill + Bakery. We have all you need to re-create this recipe at home, including dough, ricotta, salt, and tomatoes.

Tomato Ricotta Galette 
1 recipe Classic Red Spring Wheat Pastry Crust, halved or 1 Pastry Dough
1.5 cups ricotta 
1/2 tsp salt, or to taste 
dry herbs of choice such as basil, oregano, parsley (optional) 
1.5 pints cherry tomatoes, halved
Fresh parsley or basil to garnish
1 egg for the egg wash 

Follow instructions to make our Classic Red Spring Wheat Pastry Crust. This recipe makes enough for 2 large galettes and freezes well. 

Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper. Season ricotta with salt and herbs to taste. Prepare the tomatoes by slicing them in half. 

Remove dough for one galette from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in the refrigerator. 

Spread the seasoned ricotta across the prepared pastry dough, leaving about 3 inches from the edge. Arrange the tomatoes tightly in a single layer, seed side up. Fold edges of dough over the filling, tucking, and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

When ready to bake, brush the dough edges with egg wash and bake for 30-40 minutes until deep golden brown. Let cool slightly and garnish with freshly chopped herbs.   

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