Whole Wheat Tomato and Herbed Ricotta Galette

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35 likes 18 klips

A savory summer galette, packed with ripe cherry tomatoes, herbs and ricotta cheese.

GdThlrvAyX Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

50 min

PT50M
Wait Time

30 min

PT30M PT1H35M
Whole Wheat Tomato and Herbed Ricotta Galette

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Place the flour, salt and cold butter cubes in the bowl of a food processor and pulse until crumbly.

Place the flour, salt and cold butter cubes in the bowl of a food processor and pulse until crumbly.

Step 2

Mix in 4-5 tablespoons iced water until the dough holds together. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Mix in 4-5 tablespoons iced water until the dough holds together. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Finely chop chives, garlic, oregano and parsley.

Finely chop chives, garlic, oregano and parsley.

Step 4

Transfer the ricotta to a bowl and fold in the chopped fresh herbs, garlic, salt and pepper. Mix well.

Transfer the ricotta to a bowl and fold in the chopped fresh herbs, garlic, salt and pepper. Mix well.

Step 5

Cut tomatoes into halves.

Cut tomatoes into halves.

Step 6

Roll out the dough into a circle and place on a baking mat.

Roll out the dough into a circle and place on a baking mat.

Step 7

Spread ricotta mixture evenly leaving a 3-5 cm margin. Place tomatoes over the ricotta.

Spread ricotta mixture evenly leaving a 3-5 cm margin. Place tomatoes over the ricotta.

Step 8

Fold the edges. Bake in a preheated oven on 190 C (375 F) for 40-50 minutes.

Fold the edges. Bake in a preheated oven on 190 C (375 F) for 40-50 minutes.

Step 9

Bon appetit!

Bon appetit!

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About the Creator

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lusya

Gastronaut & Cookaholic My blog - gastrokot.by

Whole Wheat Tomato and Herbed Ricotta Galette

Whole Wheat Tomato and Herbed Ricotta Galette

By lusya

A savory summer galette, packed with ripe cherry tomatoes, herbs and ricotta cheese.

Prep Time

15 min

Cook Time

50 min

Wait Time

30 min

Ingredients

Serves 6

Instructions

Place the flour, salt and cold butter cubes in the bowl of a food processor and pulse until crumbly.

Step 1

Place the flour, salt and cold butter cubes in the bowl of a food processor and pulse until crumbly.

Mix in 4-5 tablespoons iced water until the dough holds together. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Mix in 4-5 tablespoons iced water until the dough holds together. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Finely chop chives, garlic, oregano and parsley.

Step 3

Finely chop chives, garlic, oregano and parsley.

Transfer the ricotta to a bowl and fold in the chopped fresh herbs, garlic, salt and pepper. Mix well.

Step 4

Transfer the ricotta to a bowl and fold in the chopped fresh herbs, garlic, salt and pepper. Mix well.

Cut tomatoes into halves.

Step 5

Cut tomatoes into halves.

Roll out the dough into a circle and place on a baking mat.

Step 6

Roll out the dough into a circle and place on a baking mat.

Spread ricotta mixture evenly leaving a 3-5 cm margin. Place tomatoes over the ricotta.

Step 7

Spread ricotta mixture evenly leaving a 3-5 cm margin. Place tomatoes over the ricotta.

Fold the edges. Bake in a preheated oven on 190 C (375 F) for 40-50 minutes.

Step 8

Fold the edges. Bake in a preheated oven on 190 C (375 F) for 40-50 minutes.

Bon appetit!

Step 9

Bon appetit!

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