Tomato Galette

November 18th 2014

Tomato galette with ricotta and balsamic vinegar A galette is a free form French tart. You roll the pastry, place the filling in the center and fold over the edges. Because I love savory dishes I made this tomato galette with ricotta and a drizzle of balsamic vinegar.

I received these beautiful cherry tomatoes to test them for my blog. They are small, but pack a real punch. Not too sweet and not too sour. I got a lot of these and a galette was the first thing I wanted to make.

For the dough:
113 g (1 stick) butter, cold
180 g flour
Freshly ground pepper
½ ts salt
½ ts vinegar
2½ Tbs water, cold
Other ingredients:
150 g ricotta
1 garlic clove, grated
¼ ts oregano
150 g (about 12) cherry tomatoes, halved
Salt and pepper
1 egg, whisked
Balsamic vinegar

The pastry

Mix the salt, ground pepper and the flour. Cut the butter into small cubes and add to the flour.

Rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.

Sprinkle the vinegar and water over the mixture. Stir this through with your fingers and shape into a ball. Don’t knead or handle the dough too much. Shape into a ball, flatten and cover with plastic wrap.

Let the dough chill for 30 minutes to 1 hour in the fridge.

The filling

Mix the ricotta with the grated garlic and oregano. Cut the cherry tomatoes in half.

The galette

Preheat the oven on 400°F/200°C. Cover a baking sheet with parchment paper.

When the dough has become too hard to roll, let it come to temperature slightly. Don’t let it become too warm.

Flour your work surface and roll the dough to about 1/8 inch (4mm) thick. Mine was about 12″ in diameter. Place the dough on the baking sheet covered with parchment.

Place the filling in the center leaving 2″ from the edge. Place the tomatoes cut side up, on top of the ricotta. Season with salt and pepper and carefully fold over the edge. Brush the pastry with a thin layer of egg.

Bake in the center of the oven for 30 to 40 minutes, until the dough is cooked and nicely golden. Drizzle with balsamic vinegar and serve warm or at room temperature.

Some moisture might escape from the ricotta while baking. You can remove this easily with a bit of paper towel.

Tomato galette with ricotta and balsamic vinegar A wonderfully delicious savory tart!

Some of the products used in this article were sponsored by a brand or company. I did not receive compensation for testing these products and my opinions are my own.

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1 comment on Tomato Galette

  1. 26-11-14 4:44 am

    What a beautiful galette! I love making (and eating!) galettes, but I’ve actually never made a savory, non-dessert one. I’ll keep this recipe in mind the next time I make homemade ricotta…my mouth is already watering!