Finally a savoury galette recipe : ) Tomato and ricotta galette with a blackpepper and fresh thyme crust. You wouldn’t believe how quickly it disappeared : )
Nine out of ten galettes I make is a sweet one made with seasonal fruits, due to my incurable sweet tooth. I love playing with different combinations of fruits and nuts to create delightful flavours. I rarely make a savoury version and each time I kick myself for not doing it more often. They are just so yummy and again with countless flavour options.
This tomato and ricotta galette is a particularly simple and delicious one. A little rolling, a little crumbling and a little slicing is all you need to do : ) It is just perfect with some green salad for a light lunch, great for picnics and brunches. If you have the dough ready in the fridge it only takes a few minutes to prepare and place in the oven.
When making a savoury galette you can just use a regular pie crust. If you want to make it more interesting and certainly more delicious try adding fresh herbs, spices and hard cheeses like parmesan into the mix.
If you are not experienced in baking this sort of things you can have a look at my Strawberry Galette post. There you’ll find a more detailed explanation of how to make a pie crust.
- 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
- 1¼ cups flour (175 gr)
- 1 Tbs fresh thyme (roughly chopped)
- 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 3 medium tomatoes
- 150-200 gr ricotta cheese
- 10-12 olives (pitted)
- 1 pinch of fresh thyme
- 1-2 Tbs milk or 1 egg beaten with 1 ts water
- Place flour, salt, black pepper and thyme in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
- Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
- Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
- Roll your chilled dough on parchment paper to a ⅛ inch thickness (about 10 inches).
- Spread the crumbled ricotta in the middle making sure to leave a 2 inch border.
- Place the olives on the cheese and put a layer of sliced tomatoes. Place another layer of tomatoes overlapping on top. Fold the excess pastry over the filling.
- Brush the border with milk or egg wash, bake in a preheated oven 180 C (350 F) for 45-50 mins or until you have a deep golden crust.
- Let cool for 15 mins and serve with a sprinkling of fresh thyme.
Also freezes well and will keep for two months in the freezer if wrapped tightly with plastic.
Tomatoes will shrivel as they cook so it's best to not slice them very thinly. I find a ¼ inch thickness is about right.