Artichoke Tomato Galette
VegetarianPreparation Time: 20 min
Cooking Time: 40 min
Serves 4
INGREDIENTS
Pastry:
- 1.5 cups of flour
- 1/2 cup butter – cold
- Heaping spoonful of ricotta cheese
- Salt and pepper to taste
- Parmesan (or something similar) cheese – a good handful should do
Filling:
- Tomatoes
- 1/2 cup of ricotta
- Olive oil
- Salt, pepper, garlic to taste
- Reese Quartered Marinated Artichokes
- 1 egg
DESCRIPTION
With loads of vegetables, salty parmesan and a flaky crust, this savory galette is perfect for a hearty snack, light lunch or show-stopping appetizer. Let your recipe be the star of the party with Reese Quartered Artichokes.
DIRECTIONS
Pastry:
1. Mix the cold butter and flour until crumbly.
2. Stir in ricotta cheese, start with a little and add more if needed.
3. Mix in salt, pepper and cheese and form a ball of dough
4. Chill dough in fridge for at least half an hour4. Chill dough in fridge for at least half an hour
5. Using a rolling pin (or an empty glass bottle) roll dough into about a 12 inch circle, no need to be perfect.5. Using a rolling pin (or an empty glass bottle) roll dough into about a 12 inch circle, no need to be perfect.
6. Put dough onto an ungreased baking sheet. Use parchment paper if preferred.
Filling:
1. Slice tomatoes, and lay slices on a towel and sprinkle with salt to draw out liquids.
2. In a small bowl, mix 1/2 cup of ricotta with a good lug of olive oil and salt, pepper, garlic to taste.
3. Spread ricotta in the middle of dough, leaving about 2 inches of exposed dough around the edges.
4. Layer your slices and artichokes on top of the ricotta.
5. Fold extra dough towards the middle but leave the middle open.
6. Beat an egg and brush the egg over the dough.
7. Bake at 400° for 30-40 minutes. Let sit for a while, and enjoy!
1. Mix the cold butter and flour until crumbly.
2. Stir in ricotta cheese, start with a little and add more if needed.
3. Mix in salt, pepper and cheese and form a ball of dough
4. Chill dough in fridge for at least half an hour4. Chill dough in fridge for at least half an hour
5. Using a rolling pin (or an empty glass bottle) roll dough into about a 12 inch circle, no need to be perfect.5. Using a rolling pin (or an empty glass bottle) roll dough into about a 12 inch circle, no need to be perfect.
6. Put dough onto an ungreased baking sheet. Use parchment paper if preferred.
Filling:
1. Slice tomatoes, and lay slices on a towel and sprinkle with salt to draw out liquids.
2. In a small bowl, mix 1/2 cup of ricotta with a good lug of olive oil and salt, pepper, garlic to taste.
3. Spread ricotta in the middle of dough, leaving about 2 inches of exposed dough around the edges.
4. Layer your slices and artichokes on top of the ricotta.
5. Fold extra dough towards the middle but leave the middle open.
6. Beat an egg and brush the egg over the dough.
7. Bake at 400° for 30-40 minutes. Let sit for a while, and enjoy!