A galette is one of those recipes that rewards low effort with a result that looks far more considered than the work involved. The rough folded edges are the point, not a shortcut.
Spelt flour makes a crust that is tender without being crumbly. It has enough structure to support the filling and enough flavour to stand up to sharp, jammy roasted tomatoes.
The filling stays simple: ricotta for creaminess, garlic, fresh thyme, and a generous layer of mixed tomatoes that collapse and concentrate in the oven. No blind baking, no fuss.
You can prepare the dough a day ahead and keep it in the fridge, which makes this a practical option for a weeknight dinner or a relaxed weekend lunch.
Why You’ll Love This Recipe
- Spelt crust stays crisp without blind baking
- Roasted tomatoes concentrate into a deep, savoury filling
- Dough preps in one bowl, no food processor needed
- Flexible enough for a weeknight or a casual gathering
Ingredient Notes
- Spelt flour (whole or white): White spelt gives a lighter crust; whole spelt adds more nuttiness and fibre. Both work well here. Plain all-purpose flour can substitute if spelt is unavailable, but the flavour changes noticeably.
- Cold unsalted butter: Keep it cold until the moment you use it. Cold butter creates steam pockets in the crust, which keeps it flaky. Vegan block butter works as a substitute.
- Mixed tomatoes: Cherry, vine, or plum tomatoes all work. A mix of sizes and colours gives visual contrast and varying texture. Avoid very large beefsteak tomatoes as they release too much water.
- Ricotta: Full-fat ricotta gives a creamier base layer. Low-fat versions can make the galette watery. Soft goat’s cheese or cream cheese are good substitutes.
- Fresh thyme: Thyme holds up well to oven heat. Dried thyme works at half the quantity. Oregano or rosemary can also stand in.
- Egg yolk (for egg wash): Brushed on the folded pastry edge before baking, it gives the crust a deep golden colour. A splash of milk or cream does a similar job if you prefer.
Spelt Roasted Tomato Galette
Description
Spelt flour gives this galette a nutty, slightly flaky crust that holds its shape without blind baking. The tomatoes roast directly on the pastry, concentrating their flavour as the edges fold up.
Ingredients
Spelt Pastry
Filling
Instructions
Make the Spelt Pastry
- Combine the spelt flour and fine sea salt in a large mixing bowl and stir briefly to mix.
- Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse breadcrumbs with a few larger pieces remaining.
- Add cold water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together. It should be slightly shaggy but hold when pressed.
- Press the dough into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.
Prepare the Filling
- Heat the oven to 200 C / 390 F and line a large baking sheet with parchment.
- In a small bowl, mix the ricotta with the grated garlic, thyme leaves, lemon zest, fine sea salt, and black pepper until smooth. Set aside.
- Halve the tomatoes and place them on a clean surface. Pat dry with paper towel to remove excess moisture.
- Toss the dried tomatoes with 1 tablespoon of olive oil and a pinch of fine salt.
Assemble and Bake
- Remove the chilled dough from the fridge and let it sit for 5 minutes. Place it on a lightly floured sheet of parchment.
- Roll the dough into a rough circle approximately 30 cm / 12 inches in diameter and 3 to 4 mm thick. Transfer the parchment and dough together onto the prepared baking sheet.
- Spread the ricotta mixture over the dough, leaving a 4 cm / 1.5 inch border around the edge.
- Arrange the tomatoes cut-side up over the ricotta in a single layer, pressing them in gently.
- Fold the pastry border up and over the edge of the filling, overlapping the dough as you go to form a rough sealed edge.
- Chill the assembled galette on the baking sheet for 15 minutes.
- Beat the egg yolk with 1 teaspoon of water and brush it over the folded pastry edge.
- Drizzle the remaining 1 tablespoon of olive oil over the tomatoes and scatter flaky sea salt on top.
- Bake for 38 to 42 minutes until the pastry edge is deep golden brown and the tomatoes are collapsed and slightly blistered.
- Remove from the oven and rest for 5 minutes before slicing. Scatter fresh thyme sprigs over the top before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 13g65%
- Cholesterol 95mg32%
- Sodium 480mg20%
- Potassium 380mg11%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 11g22%
- Vitamin A 950 IU
- Vitamin C 18 mg
- Calcium 120 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 2 mg
- Vitamin K 12 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 35 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 200 mg
- Magnesium 40 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill shaped galette on the baking sheet for at least 15 minutes before it goes into the oven.
- Pat tomatoes dry before placing on ricotta to prevent a soggy base.
- Do not overwork the spelt dough or the crust will turn tough rather than flaky.
- Roll dough directly on parchment to avoid tearing when transferring to the baking sheet.
- Rest the baked galette for 5 minutes before slicing so the filling sets slightly.
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