This classy savoury galette has been tried by many and everybody who tried it had only positive responses about how good it was. So I’ve decided to record the recipe here too. Well, just not to forget to make it the next year again, when the tomato season arrives 🙂
Just to brief you on how great it is – it’s got that tender and crumbly crust with (!) black pepper, packed with aromatic herbed ricotta, sweet corn and caramelised onions and of course the best and the freshest juicy tomatoes, lightly powdered with some salt and pepper and some thyme to please your taste buds completely. The recipe is very easy and some ingredients may be substituted for something that you have on hand instead of the listed ones. E.g., ricotta can easily be substituted with goat/ cream cheese or even cottage cheese; use the herbs that you like the most or the ones that are available from the pantry; dried thyme goes just as well as the fresh one 🙂
The recipe makes 1 galette 22-24 cm/ 8-9″ in diameter.
The recipe adapted from Tieghan from Half Baked Harvest
- 240 g/ 1½ c all-purpose flour
- ½ t salt
- 1 t ground black pepper
- 140 g/ 1¼ sticks unsalted butter, chilled and chopped
- 1 egg yolk
- 3 T ice water
In the bowl of a food processor combine the flour, salt and pepper (pulse once or twice to combine). Add the butter and pulse until you end up having a crumbly mixture. Add the egg yolk and cold water, pulse until the dough comes together in a ball.
This also can be done by hand, using two knifes or mashing the mixture with a fork.
Working quickly, shape the dough into a rough disk, wrap the dough into cling film and place it in the fridge till you are done with the filling.
- 1 t olive oil
- 1 head of garlic, cleaned
- 180 g ricotta
- handful of herbs (I had a mix of basil and dill), finely chopped
- 1 onion, cleaned and sliced thinly
- pinch of brown sugar
- ½ t salt
- ½ t ground black pepper
- 1 ear of corn, the corns cut off
- 2-3 large tomatoes, sliced into 1 cm-thick disks
- a few thyme springs
- salt, black pepper, to taste
- 1 small egg + 1 ½ T milk, lightly beaten, for the egg wash
Heat up the oil in a heavy-based pan. Roast the garlic on low heat until light-golden brown and tender. Remove from the heat, mash the garlic with a fork.
Mash ricotta in a small bowl with a fork, add the mashed garlic and chopped herbs. stir to combine.
Using the same pan that you used to cook the garlic, fry the onions on medium heat, until aromatic. If needed, add more oil to the pan. Cook until golden and soft. Add the brown sugar, reduce the heat to low and continue cooking, stirring the contents occasionally, for another 7-10 min.
Add the corn, salt and pepper, cook, stirring, for further 5 min. Remove from the heat.
Heat the oven to 180ºC/ 380ºF.
Remove the dough from the fridge. Dust the working surface with some flour, roll out the dough into a large 3-4 mm/ 1/8″ thick circle. Spread the herbed ricotta evenly all over, leaving a 3-5 cm/ 1¼-2″ border around the dough edges. Next goes the caramelized onion and corn, add about 3/4 of the total quantity. Arrange the tomato slices, add some salt and pepper and top with the remaining corn and onions and finish off with the thyme.
Fold the free edges of the dough over the filling. Brush the crust with the egg wash.
Bake in the hot oven for 30-40 min or until done. Serve warm or cold.