Italian Tomato Ricotta Galette
This rustic Italian ricotta and tomato galette is so delicious and really easy to make.
Ingredients
- 1 pie crust store bought or you can make your own with this pie crust recipe.
- 1 pint cherry tomatoes Cut in half
- 1 cup ricotta cheese
- ½ cup olive tapenade
- 1 egg beaten
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon herbs de Provence or Italian seasoning
Instructions
- Pre-heat oven to 375 degrees.
- Line a large sheet pan with parchment paper.
- Roll our pie crust so that all sides are even.1 pie crust
- Place rolled out pie crust on to prepared sheet pan.
- Spread olive tapenade over the pie crust making sure to leave a 1 inch border without it.½ cup olive tapenade
- Place cherry tomatoes cut side up in a concentric circle over top of the tapenade.1 pint cherry tomatoes
- Fold the pie crust edges over so that it just covers the outside edge of the tomatoes. Make sure to press the folds down well so they stay in place during baking.
- Brush the pie crust edge with egg wash.1 egg
- Drizzle olive oil over the tomatoes.2 tablespoon olive oil
- Sprinkle the herbs evenly over tomatoes and pie crust.1 teaspoon herbs de Provence
- Sprinkle tomatoes with salt.1 teaspoon kosher salt
- Bake for 30-40 minutes or until the pie crust is golden.
- Let cool for 5 minutes.
- Serve with ricotta in center of galette or on the side.1 cup ricotta cheese
Nutrition
Calories: 1382kcalCarbohydrates: 111gProtein: 49gFat: 84gSaturated Fat: 36gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gTrans Fat: 0.02gCholesterol: 290mgSodium: 3594mgPotassium: 1533mgFiber: 8gSugar: 13gVitamin A: 3758IUVitamin C: 108mgCalcium: 651mgIron: 11mg
Tried this recipe?Let us know how it was!