Galette ai pomodori

Tomato Ricotta Galette - this rustic pie recipe marries the flavors of pizza with a flaky crust and juicy heirloom tomatoes.

The galette with tomatoes is a delicious summer savory pie made with short crust pastry, ricotta and cherry tomatoes. Scented thanks to aromatic herbs, this vegetarian recipe is simple to make and offers a perfect dish as an appetizer or main course.

INGREDIENTS

FOR THE SHORT CRUST PASTRY:

250 g flour 

185 g cold butter from the fridge

2-3 tablespoons of cold water

1 pinch of salt

FOR THE FILLING:

300 g ricotta cheese

1 tablespoon extra-virgin olive oil

1 teaspoon of paprika

400 g cherry tomatoes

dried oregano

fresh thyme

50 g feta cheese

salt

Pepper

IN ADDITION:

1 egg

sesame seeds

poppy seeds

To prepare the galette with tomatoes you do not need any mold. 

Start the preparation of the galette with tomatoes from the short crust pastry: collect the flour, diced butter, salt in a bowl. Knead quickly with your fingertips, without overheating, adding the cold water a little at a time and in the amount necessary to obtain a smooth paste. Form a dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Cut the cherry tomatoes into slices and place them on a tray (or cutting board) covered with two layers of kitchen paper. When you have completed a level, lay more paper and proceed in layers until the ingredients are exhausted. Let it rest for 30 minutes in order to eliminate most of the vegetation water of the tomatoes. When everything is ready, roll out the pastry with a rolling pin, between two sheets of parchment paper, bringing it to a homogeneous thickness of 5 mm. Spread the ricotta in the center, add a little pepper and the oil mixed with the paprika. At this stage you will have to leave a free space of about 3-4 cm from the edges.

Add the tomatoes in two alternating layers with salt, pepper, herbs and feta crumbled. Always helping yourself with parchment paper, fold the edges of dough towards the center. Transfer the galette, with its paper, to a baking sheet. Brush the edges with egg and sprinkle with sesame and poppy seeds.

Bake in a preheated oven at 180°C for about 35-40 minutes. Remove from the oven the galette with tomatoes and let it cool before serving.