Stuffed Ricotta Tomato Galette (No Eggs)
This ricotta tomato galette is a go-to summer recipe with a flaky crust, aromatic bubbling ricotta, and juicy tomatoes with sprinkles of your favorite summer herbs.
Hello, summer! Hi, loveliest (tomatoes)! It’s good to smell your fragrance again, mint!
Though I might not be the best in poetry, my love for tomatoes knows no bounds.
In this tomato ricotta galette recipe, I am going to show you how to make a galette from scratch;
Then how to stuff a cup of ricotta and turn it into the most aromatic base for the galette;
Last, I’ll show you how to layer all of these up. Paired with green salads, you will have a perfect irresistible meal on the table for your family.
Here are some salad recipes you can try to have a mealraculous day:
- Easiest Super Greens Salad Mix
- This Summer’s Green Salad Is A Very Cheap Vegan Recipe
- Mixed Green Salad
Who knew a ricotta galette could be so filling? I was always under the impression that it was just an appetizer, but this fantastic galette hooked me.
Ricotta Tomato Galette, Step By Step
Step 1, Prepare The Galette
1.Combine with a whisk all the dry ingredients: flour, salt, and sugar.
2.Add butter at room temperature, and work it with your hands or a whisk until the butter is dispersed throughout the flour in tiny pieces the size of large peas. (These bigger pieces of butter in the dough make it flaky)
3.After that, add tablespoon by tablespoon cold water (preferably ice water). Do not add all the tablespoons at once. Toss and mix between additions, until the dough just holds together.
An Important Tip Here: The dough should look rather ropy, with some dry patches. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss the mixture until it comes together. You don’t want to make it firm and hard.
4.Lastly, wrap tightly in plastic foil and refrigerate for 30 minutes. At this point, it will start to harden.
Step 2, Stuff Your Fresh Ricotta
As you let your dough rest in the fridge, use this time to stuff your fresh ricotta and then cut to tomatoes.
Thanks to this stuffing, you will have a typical summer magic dish on your plate: vibrant, fresh, pleasant, and very aromatic!
Here is how to achieve it in five minutes:
1.Toast the dry rosemary, fennel seeds, and sage for a couple of seconds.
2.Try a pan for this because all you want is “awaken” the flavor.
3.Finely dice garlic and dried red pepper (include the seeds).
4.Chop dill and celery finely. Use the stalks, too, because they will bring texture.
5.Now dice the dried herbs and incorporate all the ingredients.
6.Add all of these to the ricotta and the juice of half a lemon with its zest. Feel free to add the pulp too.
7.Add salt if necessary, mix and let rest.
Step 3, Bring The Tomato Ricotta Galette All Together
Before you begin layering up, make sure you have washed the tomatoes you would like to use and cut them.
The tomatoes can be ripe or not very ripe. It is not very important for this recipe.
The riper the tomatoes, the juicier the galette will be. However, it will still be a little juicy whether the tomatoes are ripe or not. After all, there is ricotta.
Using hard tomatoes is a good choice as well. As the galette bakes, the tomatoes will soften and taste very good.
So, either way, it works fine.
Start rolling out your galette dough. After 30 minutes in the fridge, let it soften slightly so that it is malleable but still cold. I used half of the dough here and left the other half in the freezer. It is safe to use for a couple of weeks.
A tip: To avoid a sticky sensation while rolling the dough flat, I place parchment paper under the dough and another one on it.
Start by pressing the edges of the disk so there are no cracks. There are no limits on how thin the dough should be and how the edges will be.
It is a homemade ricotta tomato galette. It should look welcoming, flavorful, and tasty. It’s OK if it’s not perfect.
The size of the pan you use will determine how large your galette can stretch, so check this beforehand.
The perfect boost to your homemade galette is signature handmade edges. We like nice curvy edges in my home, so those delicious flavors can drip into every corner and turn out crispy once you bite them.
So, it’s really up to you. I curl the edges because I like it like that.
I also put some other slices of butter around the corners because I like the golden brown they give to the galette. They also caramelize the tomatoes while baking. Divine!
After that, the process is straightforward:
1.Roll the dough flat,
2.Add the stuffed ricotta,
3.Line the tomatoes around ricotta
4.Curl the edges
5.Add pieces of butter because this gives the dough a golden brown color during baking.
Pop it in the oven at 400F for 30 minutes. Then, let cool for 10 – 15 minutes before you cut it.
Pair with salad, and thank me later.
Variations For Ricotta Tomato Galette
If you want the crust to be gluten-free, replace 2 cups of all-purpose flour with 1 and ¾ cups of gluten-free baking flour.
Try vegan tofu ricotta recipes if you want to make a vegan tomato ricotta galette.
FAQs About Galette
What Makes A Galette A Galette?
A galette is a round pastry wrapped and filled with fruit -named a dessert (for the sweet galette) and baked on parchment paper. You can also make a savory one, and the combinations are endless.
What Is The Difference Between A Galette And A Pie?
While galettes are free from cooking rules, you can experiment much more with them. A pie is baked and served in a sloped side pan. You can even bake it without any dish, only on a baking sheet.
What Makes Something A Galette?
A flat, round pastry folded (or styled) to look like a cake makes a galette. This can include potato cakes, shortbread-like butter cookies (the round ones), etc.
What Is The Difference Between A Galette And A Tart?
Tarts are baked inside a baking dish that has removable parts. It can be a pan with a removable bottom or pastry ring that can unmold. Galette is more flexible because you can bake them on a baking sheet. Feel free to give a galette form you like.Print