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Summery Tomato Ricotta Galette | Crispy from the oven
(0)
40 min
Quick
Gurkerl Küche
Knuspriger Blätterteig belegt mit cremiger Ricotta-Creme, aromatischen Paradeisern und frischem Basilikum. Ein schnelles Sommergericht direkt aus dem Backrohr!
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Mix the ricotta with finely grated Parmesan, pressed garlic, a little olive oil, a pinch of salt, and pepper in a bowl.
Unroll the fresh puff pastry on the prepared baking sheet. Spread the ricotta mixture evenly over it, leaving a margin of approx. 3 cm free.
Chef's tip
For maximum flavour, pat the tomatoes dry briefly before placing them on top so that the puff pastry stays wonderfully crispy in the oven.
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