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Ricotta tomato and Green Olive Tapenade galette Square 3-min.jpg

Ricotta, tomato and green olive galette with a basil yoghurt

Prep 20 minutesCooking 35 minutes6 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.


35 minutes

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For the basil yoghurt:

30g parsley

50g basil

2x spring onions, or 25g

1 garlic clove, peeled

40ml Verdemanda Extra Virgin Olive Oil

450g Greek yoghurt

Salt and pepper to taste


For the galette:

320g all butter puff pastry

250g ricotta

2 medium eggs

100g tomatoes, cut in half

1x jar Green Olive Tapenade

2 tbsp double cream

Salt and pepper


  1. Preheat the oven to 180C fan.
  2. 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.
  3. Add the herb mix to the Greek yoghurt in a medium bowl, mix and season with salt and pepper.
  4. 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.
  5. 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!
  6. Spread the entire jar of Green Olive Tapenade onto the pastry but leave a clean border of 2cm all around.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Included in this Recipe

Verdemanda Extra Virgin Olive Oil

Verdemanda Extra Virgin Olive Oil

Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.

Green Olive Tapenade

Green Olive Tapenade

The lemons and salty capers add a fresh and vibrant flavour to many dishes