Tomato & Ricotta Galette
Serves 8·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 1 | pack | cherry tomatoes |
| 1/2 | bottle | kalamata olives |
| 1 | Leek | |
| 1 | onion | |
| mixed seasonal salad leaves(to serve) | ||
| 1 | bag | shaved parmesan |
| 1 | sheet | frozen puff pastry |
Method
1.Preheat the oven to 180°C/350°F/gas 4.
2.Saute the onion and leek
3.Halve cherry tomatoes, finely slice the chillies (if using), then add both to the pan with the olives & 1 tablespoon of red wine vinegar. Season well with sea salt and black pepper. Allow to cook down for a further 10 minutes then cool.
4.On a large sheet of greaseproof paper, lay out the pastry
5.Spoon over the filling, leaving a 1cm border. Scatter over the parmesan, then bake at the top of the oven for 45 to 50 minutes, or until golden, delicious and crisp underneath.
Recipe Notes
AI · may be inaccurate
Substitutions
- good-quality ricotta → regular ricotta (consistency/availability)
Tips
I’ve used good-quality ricotta here, which has a firmer consistency and contains less moisture than most shop-bought versions. If you can’t find it in cheese shops or delis, use regular ricotta – your galette will look a little less neat, but it’ll still taste great.
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