Wholewheat Tomato and Ricotta Galette
Try this Wholewheat Tomato and Ricotta Galette recipe.
Try this Wholewheat Tomato and Ricotta Galette recipe.
- for the pastry
- • 2 eggs
- to assemble
- • 1 tsp. salt
- • 240g wholewheat flour
- • 170g unsalted butter very cold, cut into 2-3cm cubes*
- • 100ml ice cold water
- • 1 tbsp. apple cider vinegar
- for the ricotta filling
- • 500g fresh ricotta cheese
- • 100g parmesan cheese grated
- • 1 tbsp. lemon zest
- • 4 tbsp. chopped fresh herbs (such as rosemary oregano, basil, thyme)
- • 1 clove of garlic minced
- • 500-700g ripe tomatoes (i used a variety of heir cherry & plum tomatoes)
- • olive oil for drizzling
- • sea salt for sprinkling
- • 1 egg beaten with 1 tbsp. milk for brushing
- • extra grated parmesan optional
- • extra fresh herbs optional
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- MAKE THE PASTRY: Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse several times until the mixture is sandy and a few larger pea-sized lumps of butter are still visible.
- Combine the water & the vinegar in a small jug or cup. Turn the food processor on low, then drizzle the water mixture into the flour mixture while the motor is running, & continue to process until the dough just begins to form and clump together around the blade, about 20 seconds.
- Set a large piece of plastic wrap on your bench and transfer the dough right onto it. Flatten it into a round flat disk and wrap it tightly, then place it in the fridge for 30min - 1 hour.
- MAKE THE FILLING: In a food processor, combine all the ingredients for the filling and process until smooth. You can also do this by hand in a large bowl with a big whisk. Cover and place in the fridge until needed.
- Preheat the oven to 190C (375F)
- Prepare a large baking sheet by lining it with a large (about 40-50cm) layer of aluminium foil, followed by an equally sized layer of baking paper on top. Set aside.
- ROLL OUT THE PASTRY: Dust a clean kitchen bench with flour and take out you pastry from the fridge. Unwrap it and place it onto the floured surface, then dust the top lightly with flour.
- Using a rolling pin, start rolling the dough; you may need to bang out the dough with the rolling pin to soften it a bit in the beginning, then simply continue rolling, while rotating the dough and sprinkling with extra flour as needed to ensure nothing sticks to the bench or the rolling pin. If the edges start to break at any point, simply pinch and push them back together and keep rolling. Continue rolling until the dough is an approximately 40cm circle, about ½ a centimetre thick.
- Transfer the dough to the prepared baking sheet (it’s ok if it is a bit too big for the baking sheet and overhangs a little as you will be folding up the sides) and place in the fridge for 10 minutes to firm it up again. TIP: I like to use my rolling pin to transfer the dough easily by rolling it onto the pin, then unrolling it again onto the baking sheet.
- While the pastry is in the fridge, slice your tomatoes into thick slices or wedges, keeping the smaller ones (such as cherry tomatoes) in halves or quarters. Set aside.
- ASSEMBLE THE GALETTE: Take out both the dough and the filling from the fridge. Pour the filling into the middle of the dough round, and use a spatula or spoon to spread it out, leaving a border of about 10-12cm thick all around.
- Arrange the tomatoes onto the filling, making sure you overlap them quite a bit, as they will shrink as well as spread out while cooking.
- Drizzle the tomatoes with olive oil and sprinkle with sea salt, then fold the edges of the dough up onto the filling & tomatoes snugly all the way around to form your galette.
- Crumple up the foil and baking paper all around the galette so that it almost forms a little protective wall to support the weight of the sides of the galette and prevent it from spreading out and opening up too much during baking (refer to photos). Place the whole galette in the fridge one last time for just 10 minutes, to ensure that the pastry is cold and firm before placing it into the oven; this prevents it falling apart or becoming soggy.
- Take the galette out of the fridge, brush the pastry folds with the beaten egg and sprinkle with either some extra grated parmesan or a little sea salt.
- Place the galette in the preheated oven and bake for 50-60 minutes, or until the sides and golden brown, the filling is set and the tomatoes are cooked. Sprinkle with extra herbs if you like, then serve warm or at room temperature.
A Simple Yet Elegant Wholewheat Tomato and Ricotta Galette
This recipe is more than just a dish; it's a story of simple ingredients transformed into something truly special. As a busy working mom, I find myself craving meals that are both delicious and easy to prepare. This galette fits the bill perfectly. The rustic charm belies the simplicity of the process, making it ideal for a weeknight dinner or a relaxed weekend brunch. The combination of earthy wholewheat pastry, creamy ricotta filling, and juicy tomatoes is simply divine. It's a taste of home, a comforting embrace in a flaky, golden crust.
The beauty of this galette lies in its adaptability. Feel free to experiment with different herbs and cheeses. A sprinkle of fresh basil or oregano adds a vibrant touch, while crumbled feta or goat cheese offers a delightful tang. The tomatoes themselves are a blank canvas – use whatever you have on hand, from heirloom varieties to simple cherry tomatoes. The more colorful your tomatoes, the more visually appealing your galette will be. This recipe is a testament to the fact that sometimes the most satisfying meals come from the simplest of ingredients, skillfully combined.
I often make a double batch of the pastry dough, freezing half for another time. This saves precious time on busy weeknights. The ricotta filling can also be made ahead of time, allowing for quick assembly when the craving hits. It’s a perfect make-ahead dish for entertaining, too. Imagine the compliments you'll receive as your guests savor this rustic masterpiece. The combination of flavors and textures is a delightful symphony for the palate. The slight sweetness of the tomatoes, the creamy richness of the ricotta, and the satisfying crunch of the wholewheat crust all work together in perfect harmony.
Beyond its deliciousness, this galette is a source of pride. It represents the joy of creating something beautiful and nourishing from scratch. The act of rolling out the dough, arranging the tomatoes, and watching it bake in the oven is a meditative experience, a welcome escape from the daily grind. The aroma that fills the kitchen while it bakes is intoxicating, promising a comforting and satisfying meal to come. It’s a dish that not only feeds the body but also nourishes the soul. And that, to me, is the true essence of good food.
Ingredients for the Pastry:
- 2 eggs, to assemble
- 1 tsp. salt
- 240g wholewheat flour
- 170g unsalted butter, very cold, cut into 2-3cm cubes
- 100ml ice cold water
- 1 tbsp. apple cider vinegar
Ingredients for the Ricotta Filling:
- 500g fresh ricotta cheese
- 100g parmesan cheese, grated
- 1 tbsp. lemon zest
- 4 tbsp. chopped fresh herbs (such as rosemary, oregano, basil, thyme)
- 1 clove of garlic, minced
- 500-700g ripe tomatoes
- Olive oil for drizzling
- Sea salt for sprinkling
- 1 egg beaten with 1 tbsp. milk for brushing
- Extra grated parmesan (optional)
- Extra fresh herbs (optional)
This galette has become a staple in my home, a testament to the power of simple ingredients and a little bit of love. It is a recipe I happily share with friends and family, knowing that it will bring a smile to their faces and a warm feeling to their hearts. The satisfaction of creating something delicious from scratch is a feeling that cannot be matched, and this galette is a perfect example of that.
