Galette with tomatoes and mozzarella
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 357, total fat 21 G., saturated fats 9 G., proteins 9 G., carbohydrates 34 G., fiber 2 G., cholesterol 65 mg, sodium 411 mg, sugar 2 G.
Calories 357, total fat 21 G., saturated fats 9 G., proteins 9 G., carbohydrates 34 G., fiber 2 G., cholesterol 65 mg, sodium 411 mg, sugar 2 G.
This savory, semi-open pie comes together in minutes if you have store-bought pia dough on hand. Simply line the center with ricotta, tomato slices, and top with mozzarella. Fold the edges of the dough over to catch the delicious juices and bake. If you have some prosciutto, you can add it for a meaty version. It makes a wonderful wine pairing!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup ricotta
- 1/4 teaspoon dried oregano
- 1/8 tsp red pepper flakes
- 1 chilled sheet of pie dough (pie)
- 0.5 tbsp. freshly grated mozzarella
- 2-3 medium heirloom tomatoes, sliced into 0.5 cm thick circles.
- 1 large egg
- Fresh basil for serving
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C. Line a baking sheet or pizza stone with parchment paper. Combine the ricotta, oregano, and paprika in a small bowl. Season with a pinch of salt and black pepper.
- Roll out the pie dough on a prepared pizza stone or baking sheet. Spread the ricotta mixture down the center of the dough, leaving a 4 cm border. Top with mozzarella. Arrange tomato slices on top of the mozzarella, overlapping if necessary. Fold the edges of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon of water. Brush the dough with the beaten egg.
- Bake until golden brown and shiny, 30–35 minutes. Let cool for 10 minutes. Garnish with basil and serve. For a more indulgent galette, top with thinly sliced prosciutto 5 minutes before finishing.
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