Tomato Galette
This tomato galette recipe is filled with ricotta, feta, and cherry tomatoes—all baked in a flaky, golden crust. Simple, savory, and full of flavor.
Ingredients
For the dough:
- 1½ cups (210 g) all-purpose flour
- 100 g cold butter, cut into cubes
- 30 g grated Parmesan cheese
- ¼ tsp salt
- ¼ cup (60 ml) buttermilk
- 1-2 tbsp cold water, as needed
For the filling:
- 120 g ricotta cheese
- 15 g grated Parmesan cheese
- 30 g crumbled feta cheese
For the topping:
- 300 g cherry tomatoes, halved
- Salt (for sprinkling)
- Olive oil (for drizzling)
- 1 egg (for brushing the crust)
Instructions
- In a bowl, mix the flour, Parmesan, and salt. Add the cold butter and work it in with your fingers until the texture is sandy.
- Add the buttermilk, then 1–2 tablespoons of cold water as needed, just until the dough comes together. Shape into a disc, wrap, and chill for at least 1 hour.
- Halve the cherry tomatoes, sprinkle with salt, let them sit for a bit, then pat them dry with a paper towel.
- Preheat the oven to 190°C (375°F).
- In a bowl, combine the ricotta, Parmesan, and feta.
- Roll the dough out (about ½ cm thick) on a lightly floured parchment paper.
- Spread the cheese in the center, leaving a 3 cm border. Arrange the tomatoes on top and drizzle with olive oil.
- Fold the edges of the dough over the filling. Brush the crust with beaten egg. Bake for 30–40 minutes, or until golden.
66kcal