FULL RECIPE

This was one of my favorite recipes to the end of our summer (we are in autumn now)
My daugther bring these little tomatos and I love to make something.
Finally I made this tomato cherry galette.
So good !

Adapted from : Nombellina.com

Ingredients
Dough

115 grams butter cold
180 grams all purpose flour
1/2 teaspoon salt
1/2 teaspoon vinegar
2 1/2 tablespoons cold water

Filling

150 grams ricotta
1 garlic clove grated
1/4 teaspoon oregano
200 grams cherry tomatoes
salt and pepper
1 egg whisked
2 tablespoon of chopped basil

Method

For crust, mix the flour and salt. Add the butter in small cubes and rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.
Sprinkle the vinegar and water over the mixture. Stir this through with yours fingers and shape into a ball. Flatter and cover with plastic wrap.

Let the dough chill for 30 minutes in the fridge.

The filling

Mix the ricotta withy grated garlic and some oregano .
If you prefer cut the tomatos in half.

The galette

Preheat the oven in 375 °F (180°c)
Cover a baking sheet with parchment paper.
When the dough is ready flour your work surface and roll the dough about 4 mm thick. Make a round shape ( about 30 cm diameter)
Place the dough on the baking sheet covered with parchment .

Place the filling in the center of the galette
First spread the ricotta and then the cherry tomatoes.
Season with salt and pepper and carefully fold over the edge.
Brush the pastry with a thin layer of egg..

Bake in the center the oven for 30 to 40 minutes , until the dough is cooked and nicely golden .

Serve with chopped basil at room temperature.

print recipe here