Savoury galette with summer tomatoes, ricotta, herbs, pistachios and honey

 

Savoury galette with summer tomatoes, ricotta, herbs, pistachios and honey

I love to be inspired by awesome, creative people who make beautiful things. This recipe comes from Ana's blog www.theawesomegreen.com. Ana is very talented and she cooks amazing food. You find so many great wegetarian and vegan recipes on her blog, that you will seriously consider if you really need meat in your life 🙂

This tart was a love from the first sight. I just knew I have to make it- it was not only a beautiful but delicious as well. I've changed the recipe just a little bit adjusting it to my taste and pantry supplies. You can also improvise but one condition is unchangable- use only ripe and sweet tomatoes. They are a true hero of this dish so grab the best ones.


Let me know if you like it. I'm sure you will.



Ingredients
For the dough:
  • 1,5 cup wholegrain wheat flour
  • 0,5-0,75 cup warm water
  • 2 Tbsp extra virgin olive oil
  • 0,5 tsp imstant yeast
  • 1 tsp sugar
  • 0,25 tsp salt
  • 1 egg yolk, beaten
  • 2 tsp Nigella's seeds
For the filling:
  • 500 grams tomatoes, different sizes and colors
  • 2 cloves garlic, finely chopped
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • handfull fresh basil leaves + a few to garnish
  • 150 grams ricotta
  • handfull pistachios, roughly chopped
  • 2 tsp extra virgin olive oil
  • honey
  • salt, fresh ground pepper
Instructions
  1. Preheat oven to 175 C degrees (no fan).


    In a large bowl mix flour, yeast, sugar and salt. Add water (warm, but not hot), extra virgin olive oil and mix everuthng well until combined.


    Work on the dough for 3-4 minutes and then transfer it to a baking tray layered with baking paper.


    Roll the dough for a 35 cm  diameter circle.


    Cover the dough with ricotta (leaving some to crumble on top). Sprinle it with chopped garlic, herbs, salt and pepper.


    Top with tomato slices leaving about 1.5 inch border around the edge. Play with sizes and colour to obtain a nice pattern. Put some basil leaves on top.


    Crumble the rest of ricotta and sprinkle with chopped pistachios.


    Fold the empty edge of the dough over the filling to obtain a round pie.


    Brush the dough edge with egg yolk and sprinkle the Nigella seeds.



    Drizzle with a bit of olive oil on top and bake for 40 minutes


    Remove from the oven, and set aside for 10 minutes before serving (when you take the pie out of the oven, it will be filled with tomato juices, but they will be absorbed into the dough).


    Drizzle with honey and  garnish with fresh basil leaves.


    Serve warm or in a room temperature.


    Enjoy!


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