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Ricotta, tomato and green olive galette with a basil yoghurt

Prep: 20 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.
35
20
6 people
OilsCheese Recipes
Ingredients
  • 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
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.
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Recipe
Belazu
Ricotta, tomato and green olive galette with a basil yoghurt
<p>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.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Oils</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Cheese Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Lunch Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Summer Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vegetarian Recipes</div>
https://cdn11.bigcommerce.com/s-69wqbg7uzs/images/stencil/original/recipe-image-ricotta-tomato-and-green-olive-galette-with-a-basil-yoghurt.jpg
2023-03-09

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.

Oils
,
Cheese Recipes
,
Lunch Recipes
,
Summer Recipes
,
Vegetarian Recipes

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