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Tomato With Cheese Galette Recipes From Scratch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

tomatto-ricotta-galette-recipes-from-scratch

Tomato Ricotta Galette Recipe

Ingredients:

Vegetarian

Produce
1/3 cup: Onion
1: Parsley, fresh leaves
2: Tomatoes (sliced 1/4 inch

Refrigerated
1: Egg, large

Baking & spices
1 cup: All-purpose flour
1/4 tsp: Kosher salt
1: Kosher salt and pepper
1/2 tsp: Salt

Oils & vinegars
2 tsp: Olive oil

Drinks
1/4 cup: Ice water

Dairy
1/2 cup: 1 stick unsalted butter, unsalted frozen
1 oz: Feta cheese
1 oz: Parmesan cheese, grated
1: Parmesan cheese, grated
5 oz: Ricotta cheese

Liquids
1 tbsp: Water

Instructions:

  • Preheat the oven to 400°F.
  • Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.
  • In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.
  • In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.
  • Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet. Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing.
tomatto-ricotta-galette-recipes-from-scratch

Tomato With Cheese Galette Recipe

Ingredients:

Vegetarian

Produce
2 tbsp: Basil, fresh
3 cups: Cherry tomatoes

Refrigerated
1: Egg
1: Egg yolk

Condiments
1 tsp: Dijon mustard

Baking & spices
1 1/3 cups: All-purpose flour
1/4 tsp: Black pepper, freshly ground
1 pinch: Cayenne pepper
2 tbsp: Cornmeal
1/2 tsp: Kosher salt
1/2 tsp: Salt, fine
1: Sea salt

Oils & vinegars
1 tbsp: Apple cider vinegar
1 1/3 tbsp: Olive oil, extra-virgin

Drinks
1/4 cup: Ice water

Dairy
1/2 cup: Butter, frozen unsalted
1 (8 ounce) package: Goat cheese, soft
2 tbsp: Parmigiano-reggiano cheese

Scroll to Continue

Liquids
2 tsp: Water

Instructions:

  • Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  • Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  • Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  • Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  • Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  • Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  • Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  • Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

Tomato With Goat Cheese Galette Recipe

Ingredients:

Vegetarian

Produce
1: Herbs, Fresh
1/2 tsp: Lemon, zest
1: Scallion
3: Tomatoes

Refrigerated
1: Egg, large

Condiments
1/2 tsp: Lemon juice

Baking & spices
1 1/2 cups: All-purpose flour
1/2 tsp: Black pepper
1 1/2 tsp: Kosher salt

Dairy
10 tbsp: Butter, unsalted
4 oz: Goat cheese, fresh

Liquids
5 tbsp: Water

Instructions:

  • Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
  • Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
  • At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight. Take it out of the fridge 10 minutes before you are ready to roll it out.
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set it aside.
  • Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.
  • Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle it with salt and pepper. Let it sit for 10 minutes. Sprinkle your work surface with a little bit of flour. Roll the galette dough to a 12- inch circle. Spread the goat cheese mixture evenly over the galette dough leaving a 2-inch border.
  • Arrange the sliced tomatoes over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes. Roll the sides of the dough overlapping as you go around and pleating the dough. Brush the outer crust with egg yolk. Bake 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving.

Tomato Galette With Feta Cheese Recipe

Ingredients:

Vegetarian

Produce
1 Handful: Basil
5: Garlic cloves
1 tsp: Oregano, dried

Refrigerated
1: Egg yolk

Condiments
1 tbsp: Dijon mustard with, seeds

Baking & spices
1/2 tsp: Active dry yeast
1 tsp: Granulated sugar
1/4 tsp: Salt
1 1/2 lb: Tomato mix
2 cups: Whole wheat flour

Oils & vinegars
2 tsp: Apple cider vinegar
2 2/3 tbsp: Olive oil, extra virgin

Nuts & seeds
2 tsp: Nigella seeds
1 tbsp: Pine nuts, toasted

Dairy
3/4 cup: Feta cheese, good quality

Liquids
1/2 cup: Water

Instructions:

  • Preheat the oven to 175 C/346 F.
  • In a large bowl mix the flour with yeast, salt and sugar, then add the water and olive oil and mix to obtain a dough.
  • Knead the dough for 2-3 minutes, then roll it into a 14 inch diameter thin round.
  • Spread the mustard onto the dough round then add half of the crumbled feta, 2 garlic cloves, a few basil leaves.
  • Top with tomato slices leaving about 1.5 inch border around the edge. Play with sizes and colour to obtain a nice pattern.
  • Add the rest of the garlic cloves, feta and basil, drizzle with apple cider vinegar and olive oil. Fold the empty edge of the dough over the filling to obtain a round pie. Brush the dough edge with egg yolk and sprinkle the Nigella seeds. Bake for 40 minutes, then remove, and set aside for 10 minutes before serving (when you take the pie out of the oven, it will be filled with tomato juices, but they will be absorbed into the dough).
  • Drizzle with honey, top with toasted pine nuts, garnish with fresh basil and serve warm or cold.

Tomato with Blue Cheese Galette

Ingredients:

Meat
8 slices: Prosciutto

Produce
2 tbsp: Basil, fresh
2 cups: Cherry tomatoes
2 cloves: Garlic
2: Heirloom tomatoes
2 tbsp: Oregano, fresh

Condiments
2 tbsp: Balsamic vinegar
1/2 cup: Fig preserves

Baking & spices
1 pinch: Salt + pepper

Oils & vinegars
1 tbsp: Olive oil

Bread & baked goods
4 sheets: Puff pastry, prepared

Dairy
4 oz: Blue cheese
8 oz: Burrata cheese

Instructions:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.
  • Place the two circles (or whatever shape you made) on the prepared baking sheet and spread about 1/4 cup of fig preserves over each piece of puff pastry.
  • In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and give them a good toss. Arrange the sliced tomatoes over the rounds of dough. Add the cherry tomatoes over top along with any remaining balsamic mixture left in the bowl. Sprinkle each tart with blue cheese (if using).
  • Bake the tarts for 20-25 minutes or until the crust if puffed and golden and the tomatoes lightly burst. Remove and let sit 3-5 minutes and then top with torn burrata and prosciutto. Garnish with basil.

Cherry Tomato With Cheese Galette Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Cherry tomatoes
1: Garlic clove
2: Heirloom tomatoes, big
1 tbsp: Thyme, fresh leaf

Refrigerated
2: Eggs

Baking & spices
1 1/4 cup: All-purpose flour
1 1/4 tsp: Salt
1 tbsp: Sugar

Oils & vinegars
1 tsp: Oil
1 tbsp: White vinegar

Drinks
1/4 cup: Ice water

Dairy
1/2 cup: Butter
1 1/4 cup: Ricotta cheese

Instructions:

  • In a mixing bowl, add the flour, sugar and salt. Mix it together. Grate the cold butter into the bowl and using your hand, mix it around evenly. Pour the white vinegar and ice-cold water. Mix it together without kneading too much.
  • Drop the whole thing on a board and bring the dough together into a rectangular shape (it might take a little while but do not add any extra water). Fold the rectangle and then, spread it once again to form a rectangle. Fold again and repeat this process four to five times. Wrap the dough in a clear wrap and keep it in the refrigerator for 30 minutes.
  • When you are ready to prepare the galette, take it out of the refrigerator and leave it aside for 5 minutes. In the meantime, preheat the oven to 400 F and slice the heirloom tomatoes into thin slices. Slice the cherry tomatoes in halves. Also, make the whipped ricotta by whisking it with garlic, 1 egg, fresh thyme leaves and salt.
  • Place a parchment paper on a big cookie sheet.
  • Dust a little flour on your rolling pin and on the board. Start rolling the dough from center to outwards, rotate and roll again. Dust a little flour. Flip and roll again to ¼ inch thin. Carefully lift the rolled dough and place it on the cookie sheet. Spread the whipped ricotta evenly, keeping 1 inch away from the edge.
  • Layer the sliced tomatoes on top of the ricotta. Now, gather the edges and carefully fold it over the tomatoes. In a bowl, whisk 1 egg with 1-teaspoon water. Using a pastry brush, brush the edges. Spread little more fresh thyme leaves on the folded crust and on top of the tart. Sprinkle little salt on the tomatoes and drizzle the oil. Place the cookie sheet in the middle rack of the oven and bake for 25 minutes or until the crust looks golden brown.

Galettes (also known by their Italian name, "crostatas") are flat, freeform tarts baked on a baking sheet instead of in a pie or tart pan. The pastry is folded up around the filling so that it holds itself together, resulting in a rustic, uneven crust.

Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes.

You can give yourself extra insurance against a soggy crust by dusting the galette dough with semolina flour or breadcrumbs before adding the filling. They'll keep things firm and crispy, even under a small mountain of berries.

The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.

The galette has its origin in the famous crepes. These are a gastronomic specialty that is offered throughout France, but the galettes originate from the region of Brittany located in the northwest of the country.

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