Go Back
Ricotta & Tomato Galette (Gluten Free & Lower Fat) From Front On Parchment paper
Print Pin

Ricotta & Tomato Galette (Gluten Free & Lower Fat)

This is a delicious Italian Inspired galette with ricotta and tomatoes
Course Appetizer, Finger Food, Pre Dinner Snack, Starter
Cuisine All around
Keyword Gluten-Free, Healthier, Healthy, Lower Fat
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes

Ingredients

For the crust

  • 2 1/2 dl Gluten free all purpose flour
  • 25 g Butter
  • 3/4-1 dl Thick Greek yogurt
  • A pinch of Salt
  • 1 Egg whisked

For the filling

  • 4-5 tbsp Ricotta
  • 2-3 Tomatoes sliced
  • Salt, to taste
  • Pepper, to taste
  • Fresh rosemary, to garnish

Instructions

  • Start by adding flour, butter, yogurt (start with 3/4 dl) and salt together. Kneed until you have a firm dough. This will take a while (4-5 min). If it really doesnt stick together add a little more yogurt and kneed again.
  • Wrap in cling film or put in a plastic bag and let it rest in the fridge for 20-30 minutes. (This step can be skipped).
  • When the dough is ready preheat the oven to 190 degrees Celsius.
  • Roll the dough either in to one big think circle, or two smaller ones (if making two galettes, I prefer making small ones).
  • Add the ricotta on top of the crust spreading it evenly, leaving 1/2-1 cm around the edges. Add tomatoes on top and season with salt and pepper. Fold the dough edges in over the the ricotta and tomatoes.
  • Brush with egg wash and bake in the oven for 20 minutes, or until golden brown.
  • Garnish with fresh rosemary.