Savory galette will make a great side dish, but it is also a delicious lighter dinner, especially on a hot day, served with big bowl of green crunchy salad.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a small bowl, mix together ricotta cheese with some salt and pepper.
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 dried tomato pesto on top of the ricotta cheese.
Slice the tomatoes, sprinkle them with salt and let them “sweat” for 5 min. After 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 dried tomato pesto. Sprinkle with half of the fresh thyme. Gently fold the edges of the dough, closing it towards the centre.
Place in the fridge for about 20-30 minutes.
In a meantime, preheat the oven to 200 °C.
Take the galette out of the fridge and place in the preheated oven and 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.
Preparing In The Kitchen
In a small bowl, mix together ricotta cheese with some salt and pepper.
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 dried tomato pesto on top of the ricotta cheese.
Slice the tomatoes, sprinkle them with salt and let them “sweat” for 5 min. After 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 dried tomato pesto. Sprinkle with half of the fresh thyme. Gently fold the edges of the dough, closing it towards the centre.
Place in the fridge for about 20-30 minutes.
In a meantime, preheat the oven to 200 °C.
Take the galette out of the fridge and place in the preheated oven and 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.
