Galetta with Ricotta, Feta and Tomatoes Recipe
The tomato season is in full swing, so I offer you a very summer, light and delicious version of the filling for biscuits, which I did not find on the site. I also recommend to try the recipe of the biscuit itself, as it is prepared very simply and from a basic set of products that is always at hand (it is also suitable for fasting and for vegans, since eggs and butter are not used). I make such a biscuit with fish (saury+onion), cabbage, and berries – everyone at home likes it very much.
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
For galetta:
For the filling:
  • 160gram Ricotta cheeseIn fact, the number of cheeses is very conditional – you can put a layer thinner or thicker, more than one or another cheese, depending on your tastes and the availability of products
  • 60gram Feta
  • 2cloves Garlic
  • 1twig Thyme
  • 1piece Tomato
  • Saltto taste
  • Black pepperto taste
  • Olive oilto taste
Instructions
  1. Preparing the dough for biscuits. We pour sunflower oil into a bowl, then almost boiling water (I put the kettle to boil, let it stand for literally 10 seconds after disconnecting and pour water)
  2. Sift the flour into the oil and water. This amount of liquid takes 2-2. 5 cups of flour. First, sift two glasses, then add depending on the consistency of the dough. Add a pinch of salt and baking powder.
  3. Knead the dough. Add flour to the desired consistency of the dough. The dough should be plastic, but not very soft, not sticky. If you make a ball out of it, it should not spread much. In fact, if you do not add enough flour, nothing will happen (I somehow just did not have enough flour and was too lazy to go to the store), but the pie will be too fat (flour still takes the oil). Form a ball and refrigerate for about 30 minutes.
  4. Roll out the dough (approximately 3-4 mm thick). I recommend rolling out immediately on a non-stick Mat or baking sheet (otherwise you will not be able to transfer the pie to the baking sheet later) Put the ricotta in the middle, leaving 3-5 cm free at the edges. Ricotta can be replaced with cottage cheese. Crush a couple of garlic cloves with a knife, chop, and sprinkle with ricotta
  5. Cut the tomato into circles. You can take 2 tomatoes, and if small, then more. Spread over the cheese. Add salt and pepper, add thyme leaves (I had dried thyme this time, but with fresh it turns out much more piquant and fragrant). Crumble the feta on top. I had feta in butter with sun-dried tomatoes. You can, by the way, add dried tomatoes to your taste. Pour a little olive oil over everything
  6. Wrap the edges in folds and send them to a preheated 200 degree oven for 20-30 minutes. I bake for 25 minutes (the last 5 minutes I turn on the convection so that the top is browned).
  7. Ready-made biscuits for piquancy can be poured with balsamic vinegar (only not with balsamic vinegar, but with balsamic sauce). Delicious both hot and cold, both with a Cup of tea and a glass of red wine) Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Galetta “A La Ratatouille” on Pumpkin Dough Recipe Galetta with Salmon and Mushrooms Recipe Scones with Feta and Sun-Dried Tomatoes Recipe Galette with Homemade Ricotta and Mushrooms Recipe Spinach and Ricotta Lasagna Recipe Roll-Pie with Turkey, Ricotta and Tomatoes Recipe Open Pie Sorrel and Ricotta Recipe Quiche with Broccoli and Feta Recipe Cannelloni with Ricotta and Spinach Recipe Brioche Pastry with Ricotta Recipe Bulgur with Tomatoes and Feta Recipe Cancelloni with Spinach and Ricotta Recipe