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Tomato Galette with Frieda Tomatoes

Anja, the Baking Food Stylist

Anja, the Baking Food Stylist

lunch

90

minus

Recipe for

4

person

persons

90

minutes

For the galette

400g Frieda cherry tomatoes

150g strawberries

zest of 1 lemon

250g ricotta cheese

thyme

pepper

1 tsp salt

1 egg yolk

seed mix

For the shortcrust pastry

250g flour

150g cold butter

50 ml of cold water

pinch of salt

Roadmap

Preparation

Slice the tomatoes. Sprinkle the tomatoes with 1 tsp of salt, let them sit in a colander for half an hour, and gently pat them dry.
Cut the strawberries in half. You can leave small strawberries whole.

How to Make Shortcrust Pastry

Cut the butter into cubes and return it to the refrigerator until ready to use. Add the salt to the flour. Add the butter cubes and rub them in until the mixture has a sandy texture. Finally, add the water and knead (as briefly as possible) until the dough comes together.
Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.

How to Make a Galette

Preheat the oven to 190°C.
Mix the ricotta with the lemon zest and season with pepper.
Roll out the shortcrust pastry to a diameter of about 30 cm. It doesn't have to be a perfect circle.
Spread the ricotta over the dough, leaving a border of about 2 cm around the edge. Top with the tomatoes and strawberries.
Fold the edge of the dough inward. It’s okay if it covers the tomatoes or strawberries just a little bit. Beat the egg yolk with a splash of water. Brush the edge with this mixture and sprinkle with the seed mixture. Garnish with a few sprigs of thyme.
Bake the galette until done and golden brown, about 20 to 30 minutes. Garnish with a few extra sprigs of thyme.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

For the galette

400g Frieda cherry tomatoes

150g strawberries

zest of 1 lemon

250g ricotta cheese

thyme

pepper

1 tsp salt

1 egg yolk

seed mix

For the shortcrust pastry

250g flour

150g cold butter

50 ml of cold water

pinch of salt

Fan of this recipe?

View more

Preparation

90

minus

Preparation

Slice the tomatoes. Sprinkle the tomatoes with 1 tsp of salt, let them sit in a colander for half an hour, and gently pat them dry.
Cut the strawberries in half. You can leave small strawberries whole.

How to Make Shortcrust Pastry

Cut the butter into cubes and return it to the refrigerator until ready to use. Add the salt to the flour. Add the butter cubes and rub them in until the mixture has a sandy texture. Finally, add the water and knead (as briefly as possible) until the dough comes together.
Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.

How to Make a Galette

Preheat the oven to 190°C.
Mix the ricotta with the lemon zest and season with pepper.
Roll out the shortcrust pastry to a diameter of about 30 cm. It doesn't have to be a perfect circle.
Spread the ricotta over the dough, leaving a border of about 2 cm around the edge. Top with the tomatoes and strawberries.
Fold the edge of the dough inward. It’s okay if it covers the tomatoes or strawberries just a little bit. Beat the egg yolk with a splash of water. Brush the edge with this mixture and sprinkle with the seed mixture. Garnish with a few sprigs of thyme.
Bake the galette until done and golden brown, about 20 to 30 minutes. Garnish with a few extra sprigs of thyme.

‍

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Watch the video

Preparation

Slice the tomatoes. Sprinkle the tomatoes with 1 tsp of salt, let them sit in a colander for half an hour, and gently pat them dry.
Cut the strawberries in half. You can leave small strawberries whole.

How to Make Shortcrust Pastry

Cut the butter into cubes and return it to the refrigerator until ready to use. Add the salt to the flour. Add the butter cubes and rub them in until the mixture has a sandy texture. Finally, add the water and knead (as briefly as possible) until the dough comes together.
Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour.

How to Make a Galette

Preheat the oven to 190°C.
Mix the ricotta with the lemon zest and season with pepper.
Roll out the shortcrust pastry to a diameter of about 30 cm. It doesn't have to be a perfect circle.
Spread the ricotta over the dough, leaving a border of about 2 cm around the edge. Top with the tomatoes and strawberries.
Fold the edge of the dough inward. It’s okay if it covers the tomatoes or strawberries just a little bit. Beat the egg yolk with a splash of water. Brush the edge with this mixture and sprinkle with the seed mixture. Garnish with a few sprigs of thyme.
Bake the galette until done and golden brown, about 20 to 30 minutes. Garnish with a few extra sprigs of thyme.

‍

Recipe for

4

person

persons

90

minutes

For the galette

400g Frieda cherry tomatoes

150g strawberries

zest of 1 lemon

250g ricotta cheese

thyme

pepper

1 tsp salt

1 egg yolk

seed mix

For the shortcrust pastry

250g flour

150g cold butter

50 ml of cold water

pinch of salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

More

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