This summer tomato galette will make delicious, lighter meal on a hot summer day. Sweet, juicy and colourful tomatoes are paired with creamy ricotta cheese and crumbly, buttery pastry.
Welcome to the first post in July!
Summer is in full swing, spoiling us with surprisingly (for the UK!) sunny and warm weather and it feels great! We’ve been enjoying some gorgeous, balmy evenings outside, filled with some delicious food and cool drinks and I hope you have been too?
Apart from making the most of these warm, long days, we have also been planning our road trip to Scotland, which is happening later this month. To say that I’m excited would be a huge understatement! But enough about that, let’s look at today’s recipe for summer tomato galette, because that’s why you are here, right?
Summer tomato galette
If you read the blog regularly, you may remember that not so long ago I have posted this recipe for classic strawberry galette. Today’s recipe is based on the same principle, but it’s essentially a savoury version of it. It is also very similar to my recipe for tomato tartlets, but in a form of galette.
This tomato galette is like an essence of the summer, featuring all these colourful, sweet and juicy tomatoes which are in abundance at the moment. Savoury galette will make great side dish, but it is also a delicious, lighter dinner, especially on a hot day, served with some salad on the side.
Simple ingredients for tomato galette
Tomatoes are obviously the star of this recipe. I recommend using a mix of different varieties, colours, sizes and shapes. Not only they will look gorgeous, but they will also add more flavour and interest to the recipe. This tasty galette also includes some ricotta cheese, tomato chutney, fresh thyme and black pepper. For the crust, you can use homemade or shop-bought, ready-made pastry.
How to make the galette
The process is very simple, and requires no special equipment or skills. You simply roll the dough, top it with the ingredients and bake. Yup, it’s that easy! Let’s have a look at the steps in just a little bit more detail…
Start by mixing the ricotta cheese with some salt and black pepper. Set it aside, while you roll the dough. For this step, make sure you are working on a lightly floured surface. If using a ready-made block of pastry, allow it to sit at room temperature for about 5-10 minutes before starting to work with it. Using a rolling pin, roll the dough into a large circle, about 25-30 cm in diameter and 3-5 mm thick.
Wrap the dough around your rolling pin and transfer it onto the baking parchment. After that, gently prick the dough with fork. Next, top the crust with ricotta cheese and spread it across the surface, leaving roughly 5 cm boarder around.
Spread some of the tomato chutney/ jam on top of the ricotta cheese. This will add more flavour and extra sweetness to the galette.
Slice your selection of tomatoes and gently pat them with paper kitchen towel, so it can absorb some of the excess juice. Arrange the sliced tomatoes on top of the ricotta and tomato jam, sprinkle with some thyme. Carefully fold the edges of the galette towards the centre. Brush the edges with some egg wash and transfer it onto baking tray. Place it in the fridge for about 20 minutes, just so it can firm up a bit before baking.
Bake the galette at 200C for about 40 minutes, until it is golden brown. Sprinkle with the remaining thyme and black pepper and drizzle with some olive oil. Allow it to cool for about 5 minutes before tucking into it!
Until next time!
Buttery pastry filled with creamy ricotta cheese, sweet and juicy tomatoes and fresh thyme
- 500 g block of ready made shortcrust pastry (*for homemade pastry see the recipe notes)
- 200 g ricotta cheese
- 4 tbsp tomato jam/ chutney
- 450 g mixed tomatoes
- 1 tbsp fresh thyme
- 1 tsp freshly ground black pepper
- 1 small egg (beaten)
Line the baking tray with baking parchment and set aside.
In a small bowl, mix together ricotta cheese with 1/2 tsp black pepper and some salt.
On a lightly floured surface, roll the pastry dough into a large circle (roughly about 25-30 cm in diameter and about 3-5mm thick). Carefully roll the dough around your rolling pin and transfer into the baking tray lined with baking parchment. Gently prick the pastry all over its surface with fork. Spread the ricotta cheese on top of the dough, leaving about 5 cm boarder around. Next, spread the tomato chutney/ jam on top of the ricotta cheese.
Slice the tomatoes, pat them gently with kitchen towel so it can absorb some of the tomato juice. Arrange the tomatoes in overlapping circles on top of the ricotta and tomato chutney. Sprinkle with half of the fresh thyme. Gently fold the edges of the dough, closing it towards the centre. Brush the edges of the galette with some egg wash. Place in the fridge for about 20-30 minutes.
In a meantime, preheat the oven to 200C. Take the galette out of the fridge and place in the preheated oven. Bake for 40-45 minutes, turning it half way through, until the edges are golden brown. Sprinkle with remaining thyme and black pepper, drizzle with some olive oil. Allow it to cool for 5 minutes and enjoy!
- For homemade pastry/ crust, follow this recipe, but omit sugar from the ingredient list.
- Chilling the galette before baking will ensure better texture of the crust
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