Ricotta, tomato and green olive galette with a basil yoghurt
Prep: 20 minutes
Cook: 35 minutes
Cook: 35 minutes
Serves 6 people
We made our own rough puff for this, but shop bought puff pastry is a great substitute. The combination of the ricotta and the green olive tapenade are a nice marriage of freshness and zest. The tomatoes add the necessary sweetness. Eat warm or at room temperature but can also be chilled and reheated in a moderate oven the next day.
Ingredients
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For the basil yoghurt:
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30g parsley
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50g basil
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2x spring onions, or 25g
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1 garlic clove, peeled
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40ml Verdemanda Extra Virgin Olive Oil
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450g Greek yoghurt
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Salt and pepper to taste
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For the galette:
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320g all butter puff pastry
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250g ricotta
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2 medium eggs
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100g tomatoes, cut in half
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1x jar Green Olive Tapenade
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2 tbsp double cream
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Salt and pepper
Method
- Step 0: Preheat the oven to 180C fan.
- Step 1: Make your basil yoghurt by adding the parsley, basil, spring onions, garlic and Verdemanda Extra Virgin Olive Oil to a small blender and blitz completely.
- Step 2: Add the herb mix to the Greek yoghurt in a medium bowl, mix and season with salt and pepper.
- Step 3: Whisk your 2 eggs in a bowl, add the ricotta, a pinch of salt and a bigger pinch of black pepper and gently mix with a spoon. The black pepper really does elevate the filling. Put in the fridge to chill whilst you roll out your pastry.
- Step 4: For the galette, roll out your puff pastry to a rough round or oval shape, to a thickness of a £1 coin. The shape doesn’t matter much, the joy of this recipe is how rustic it can be!
- Step 5: Spread the entire jar of Green Olive Tapenade onto the pastry but leave a clean border of 2cm all around.
- Step 6: Spoon the ricotta mix over the green tapenade, adhering to the same border. Your mix should be firm, not runny so this shouldn’t be tricky.
- Step 7: Place your halved tomatoes, flesh side up, all over the ricotta mix. Try not to press them down as this will cause your ricotta filling to escape.
- Step 8: Using a knife, lift the edges of the puff pastry and fold over your mix. Again, a random pattern is absolutely fine and you can also press the folded edges together to seal them.
- Step 9: Brush the exposed puff pastry with the double cream, sprinkle some sea salt all over your galette and bake for around 30-35 minutes, checking halfway to see if you need to turn it to make sure it’s evenly cooked.
- Step 10: Remove from the oven and allow to cool for at least 10 minutes. This will set the filling and allow you to easily slice it.