Rustic tomato ricotta galette for a quick after-work dinner
It's the end of August, we have summer and Cologne has also shown its best side today. That's why there's a quick, simple, vegetarian and summer break-time kitchen.
Recently, I've found the perfect recipe for the most wonderful, crispy tartar for savory tartes and baked it in a grandiose zucchini tart with goat cream cheese and parmesan crispbread .
Last year there was already a rustic zucchini galette with ricotta and walnuts. But this time it should be the combination of the ingenious Tarte floor with the rustic character of a free-form galette. And of course it should be quick and easy, so that you can conjure up something just as fast after work.
Here you are, I present you an instant tomato ricotta galette. It takes only a few ingredients and little time and has found the perfect companion for a crisp salad. The tart tastes both warm and cold, and it looks especially pretty if you use colorful tomatoes.
Rustic tomato ricotta Galette
for a small tart for 2-4 servings
For the ground
150 g flour and 60 g ricotta
70 g cold butter in pieces
1 Tl white wine vinegar or balsamic bianco
1/2 Tl salt
For the topping
150 g ricotta
1 teaspoon dried Italian herbs
250 g cherry tomatoes
freshly ground black pepper, sea salt
Preheat the oven to 175 ° C and lay out a large baking sheet with parchment paper.
All dough ingredients for the tartar in a multi-cinder line knead it to a smooth dough with your hands or with a knife.
Form the dough into a ball and place it on the baking paper. Roll out to a circle of about 28 cm. Carefully fold the do-well around 5 cm wide, so that the edge is dense and a kind of dough shell is formed (this can be seen in the picture quite well, as the dough is folded and a little pressed down).
Ricotta, Puree the egg, dried herbs, salt and pepper in a blender or with the help of a blender. Pour the mixture into the middle of the galette and press the dough over it.
Wash the tomatoes, dry them and spread them evenly over the ricotta mass.
The galette on the lower rail in a preheated oven about 25-30 Bake for a few minutes until the ricotta cream thickens, the tomatoes are cooked and the rim is lightly browned.
Remove from the oven, allow to cool for about 10 minutes and serve lukewarm or chilled. This fits a fresh, green salad.