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Slice the Frieda tomatoes and place them in a colander. Sprinkle them with salt and let them drain for about 30 minutes. Then gently pat the tomatoes dry with paper towels. This will prevent the bottom of the galette from getting too moist.
In the meantime, cut the strawberries in half. You can leave small strawberries whole.
Cut the cold butter into small cubes and store them in the refrigerator until ready to use.
Mix the flour with a pinch of salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add the cold water and knead everything briefly until it forms a cohesive dough. Don't knead any longer than necessary, so the dough stays nice and crispy.
Shape the dough into a flat disc, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Preheat the oven to 190 °C.
Mix the ricotta with the lemon zest and season with freshly ground pepper.
Remove the dough from the refrigerator and roll it out on a lightly floured work surface into a circle about 30 cm in diameter. It doesn't have to be perfectly round.
Place the rolled-out dough on a baking sheet lined with parchment paper. Spread the ricotta mixture over the dough, leaving a border of about 2 cm all around.
Spread the drained Frieda tomatoes and strawberries over the ricotta.
Fold the loose edge of the dough inward so that it slightly overlaps the filling.
Beat the egg yolk with a small splash of water. Brush the edge of the dough with the egg mixture and sprinkle with the seed mixture. Scatter a few sprigs of thyme over the galette.
Bake the galette in the preheated oven for 20 to 30 minutes, until the edges are golden brown and crispy and the bottom is fully baked.
Remove the galette from the oven and let it cool for a few minutes. Just before serving, garnish with some extra fresh thyme.
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Ingredients
for
4
persons
person
For the galette
400 g Frieda cherry tomatoes
150 g strawberries
zest of 1 lemon
250 g ricotta
4 to 5 sprigs of thyme
pepper to taste
1 tsp salt
1 egg yolk
1 tsp seed mix
For the shortcrust pastry
250 g flour
150 g cold butter
50 ml cold water
pinch of salt
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Slice the Frieda tomatoes and place them in a colander. Sprinkle them with salt and let them drain for about 30 minutes. Then gently pat the tomatoes dry with paper towels. This will prevent the bottom of the galette from getting too moist.
In the meantime, cut the strawberries in half. You can leave small strawberries whole.
Cut the cold butter into small cubes and store them in the refrigerator until ready to use.
Mix the flour with a pinch of salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add the cold water and knead everything briefly until it forms a cohesive dough. Don't knead any longer than necessary, so the dough stays nice and crispy.
Shape the dough into a flat disc, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Preheat the oven to 190 °C.
Mix the ricotta with the lemon zest and season with freshly ground pepper.
Remove the dough from the refrigerator and roll it out on a lightly floured work surface into a circle about 30 cm in diameter. It doesn't have to be perfectly round.
Place the rolled-out dough on a baking sheet lined with parchment paper. Spread the ricotta mixture over the dough, leaving a border of about 2 cm all around.
Spread the drained Frieda tomatoes and strawberries over the ricotta.
Fold the loose edge of the dough inward so that it slightly overlaps the filling.
Beat the egg yolk with a small splash of water. Brush the edge of the dough with the egg mixture and sprinkle with the seed mixture. Scatter a few sprigs of thyme over the galette.
Bake the galette in the preheated oven for 20 to 30 minutes, until the edges are golden brown and crispy and the bottom is fully baked.
Remove the galette from the oven and let it cool for a few minutes. Just before serving, garnish with some extra fresh thyme.
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Slice the Frieda tomatoes and place them in a colander. Sprinkle them with salt and let them drain for about 30 minutes. Then gently pat the tomatoes dry with paper towels. This will prevent the bottom of the galette from getting too moist.
In the meantime, cut the strawberries in half. You can leave small strawberries whole.
Cut the cold butter into small cubes and store them in the refrigerator until ready to use.
Mix the flour with a pinch of salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add the cold water and knead everything briefly until it forms a cohesive dough. Don't knead any longer than necessary, so the dough stays nice and crispy.
Shape the dough into a flat disc, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Preheat the oven to 190 °C.
Mix the ricotta with the lemon zest and season with freshly ground pepper.
Remove the dough from the refrigerator and roll it out on a lightly floured work surface into a circle about 30 cm in diameter. It doesn't have to be perfectly round.
Place the rolled-out dough on a baking sheet lined with parchment paper. Spread the ricotta mixture over the dough, leaving a border of about 2 cm all around.
Spread the drained Frieda tomatoes and strawberries over the ricotta.
Fold the loose edge of the dough inward so that it slightly overlaps the filling.
Beat the egg yolk with a small splash of water. Brush the edge of the dough with the egg mixture and sprinkle with the seed mixture. Scatter a few sprigs of thyme over the galette.
Bake the galette in the preheated oven for 20 to 30 minutes, until the edges are golden brown and crispy and the bottom is fully baked.
Remove the galette from the oven and let it cool for a few minutes. Just before serving, garnish with some extra fresh thyme.
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