Cherry Tomato Galette with Olive Oil Crust

tomato galette a.jpg

Cherry tomatoes are so sweet this time of year I couldn’t help myself but bake a galette. I was flirting with the idea of making a tart, but didn’t have much time, so galette was the obvious choice. But then again, all that butter and me in a bikini, seemed like an oxymoron. So I grabbed the olive oil and forgot about the butter.

tomato galette B.jpg

Olive oil crust is the easiest possible dough you can imagine. You just throw everything in a food processor and blend until you have a dough. No need to pulse 15 times, no need to worry if you’ve overworked the butter and, no resting time in the fridge. I prepared and baked this galette in 1 hour. I ate half of it in about 8 minutes. Beat that 😉

tomato galette C.jpg

Ingredients for the dough

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/3 cup olive oil
  • ½ cup thick Greek yogurt
  • ¼ cup water

For the filling

  • 1 x 250 grams tub ricotta cheese
  • ½ Tbs olive oil
  • 1 Tbs fresh mint leaves, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp dried oregano
  • a generous pinch cayenne pepper
  • salt and pepper
  • 100 grams feta cheese, crumbled

For the topping

  • About 3 cups cherry tomatoes, halved
  • 1 tsp dried oregano
  • salt and pepper
  • olive oil for brushing

Method

Make the dough: In a bowl of a food processor add the flour, salt, baking powder and pulse to mix. Add the olive oil and pulse until evenly distributed. Add the yogurt and water and mix until a soft dough forms.

Put dough in a bowl and cover with plastic. Let it rest while preparing the remaining ingredients.

Make the filling: In a bowl mix the ricotta, olive oil, mint, thyme, oregano, cayenne and season with salt and pepper. Add the feta and mix again.

Assemble the galette: Preheat oven to 200 C. Take a piece of greaseproof paper and lay it on your worktop. Sprinkle paper with some flour. Place dough on the paper and roll it to a 35cm circle.

Spread ricotta filling in the centre leaving a 5cm border. Top ricotta with the tomatoes, placing them in concentric circles, cut side up.

Season tomatoes with salt and pepper. Fold the edges of the dough over the tomatoes in order to enclose the filling. Brush the entire surface of the galette with olive oil (you may need to dub the tomatoes with the pastry brush in order not to lose their position).

Transfer galette with the greaseproof paper on a baking tray. You may want to turn your baking tray upside down if it has a rim, for ease. Bake galette for 40-45 minutes until golden. Cool at least 15 minutes before cutting and serving.

Galette is also delicious served at room temperature. I eat it for breakfast!

 

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