Tomato Galette
Galette is a type of tart that does not require a baking tin. The dough is baked on a flat baking sheet, which makes it much easier to store. It does not need to be transferred to the baking tin, the dough does not tear and does not have to be perfectly even. It has a rustic, raw look. The tomato tart can be served both hot and cold. It works well as a snack or a main course. It is ideal for parties and always disappears quickly from the table.
Modifications:
- You can replace the buttery shortcrust pastry with yeast dough like for pizza or puff pastry.
- You can replace large tomatoes with cherry tomatoes. Instead of tomatoes, you can also use, for example, zucchini, eggplant, pumpkin or onion.
- Instead of ricotta, you can use cottage cheese, you can add feta or mozzarella to the cheese mixture.
- You can place slices of ham under the tomatoes e.g. Parma ham.
- You can add much more basil to the cheese filling, you can also add other herbs, e.g. parsley.
How to make the perfect shortcrust pastry?
The most important thing is cold butter and ice water. Use regular all-purpose flour (type 405-500). This is not a dessert, so do not add sugar to the dough. Do not knead the dough for too long, only until the dough is combined. Roll out the dough between two pieces of baking paper or sprinkle with flour so that the dough does not stick to the rolling pin.
What tomatoes to use?
The best ones are those that have a lot of flesh and little water. You can also use cherry tomatoes.
Can you prepare the dough the day before?
Wrap the finished dough in foil and put it in the fridge for at least 15 minutes. You can also prepare the dough the day before and store it in the fridge overnight. The next day, take it out of the fridge and roll it out. If the dough is too hard, wait a moment for it to warm up slightly and soften. This makes rolling easier.
How to store tomato galette?
Store the baked and cooled tart tightly closed in the fridge for up to a few days.
The proportions given below make about 8 portions of tomato galette weighing about 100 g. Read the step-by-step recipe on how to make a tomato tart with ricotta and parmesan and watch the video below the recipe.
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Tomato Galette
Tomato Galette Recipe
Ingredients
Crust
- 225 g flour
- 150 g butter
- 7 tbsp ice water
- ½ tsp salt
Filling
- 250 g ricotta
- 50 g parmesan
- 15 leaves basil
- 1 lemon (zest)
- pepper
- salt
- 2 tomatoes
- 2 tbsp olive oil
- 1 clove garlic
- â…“ tsp oregano
- 1 egg (for brushing)
Instructions
- First, prepare the crust. You can use a food processor, pastry knife or your hands. First, mix the flour and salt. Then add the butter cut into small pieces and combine with the flour. Finally, add the water in portions to obtain a uniform dough. Knead only until the ingredients are combined. Wrap the dough in foil or place it in an airtight container and refrigerate for 15 minutes.225 g flour, 150 g butter, 7 tbsp ice water, ½ tsp salt
- Mix olive oil with chopped or pressed garlic and set aside.1 clove garlic, 2 tbsp olive oil
- Grate the parmesan on a fine grater. Grate the scalded lemon on a fine grater – only the yellow part of the zest. Chop the basil.50 g parmesan, 15 leaves basil, 1 lemon
- In a bowl, mix together the ricotta, lemon zest, basil, and parmesan. Add salt and pepper.250 g ricotta, salt, pepper
- Slice the tomatoes into thin slices.2 tomatoes
- Roll out the chilled dough on baking paper. About 3 mm thick. The dough doesn't have to be perfectly round. The more irregular the shape, the more rustic the tart will look.
- Spread the cheese mixture in the middle of the dough, leaving about 5 cm of free edge. Place tomato slices on top of the cheese. Drizzle with olive oil and garlic and sprinkle with oregano. Fold the edges of the tart so that they slightly overlap the tomatoes – see how to do it in the video below. You can brush the edges of the dough with beaten egg or milk.â…“ tsp oregano, 1 egg
- Place the tart in an oven preheated to 200 °C (
392 °F) and bake for approx. 40 minutes. Enjoy!
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
