Spelt Roasted Tomato Galette

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

Hands folding spelt pastry edges over ricotta and tomato filling on parchment-lined surface

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.

Slice of spelt roasted tomato galette on a white plate with green salad and a glass of white wine

Prep Time 25 mins

Cook Time 40 mins

Rest Time 15 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: European

Courses: Main Course

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 420

Best Season: Summer, Fall

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

200 g white spelt flour (plus extra for dusting)
100 g cold unsalted butter (cut into 1 cm cubes)
3 tbsp cold water (add one tablespoon at a time)
1/2 tsp fine sea salt
1 egg yolk (for egg wash)

Filling

200 g full-fat ricotta
2 garlic cloves (finely grated)
1 tbsp fresh thyme leaves (plus extra sprigs to finish)
1 tsp lemon zest
1/2 tsp fine sea salt
1/4 tsp black pepper (freshly ground)
400 g mixed tomatoes (cherry, vine, or plum, halved)
2 tbsp olive oil
1/2 tsp flaky sea salt (to finish)

Instructions

Make the Spelt Pastry

1
Combine the spelt flour and fine sea salt in a large mixing bowl and stir briefly to mix.
2
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.
3
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.
4
Press the dough into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.

Prepare the Filling

5
Heat the oven to 200 C / 390 F and line a large baking sheet with parchment.
6
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.
7
Halve the tomatoes and place them on a clean surface. Pat dry with paper towel to remove excess moisture.
8
Toss the dried tomatoes with 1 tablespoon of olive oil and a pinch of fine salt.

Assemble and Bake

9
Remove the chilled dough from the fridge and let it sit for 5 minutes. Place it on a lightly floured sheet of parchment.
10
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.
11
Spread the ricotta mixture over the dough, leaving a 4 cm / 1.5 inch border around the edge.
12
Arrange the tomatoes cut-side up over the ricotta in a single layer, pressing them in gently.
13
Fold the pastry border up and over the edge of the filling, overlapping the dough as you go to form a rough sealed edge.
14
Chill the assembled galette on the baking sheet for 15 minutes.
15
Beat the egg yolk with 1 teaspoon of water and brush it over the folded pastry edge.
16
Drizzle the remaining 1 tablespoon of olive oil over the tomatoes and scatter flaky sea salt on top.
17
Bake for 38 to 42 minutes until the pastry edge is deep golden brown and the tomatoes are collapsed and slightly blistered.
18
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.

Keywords: spelt roasted tomato galette, spelt galette, wholegrain tomato tart, savoury spelt pastry, roasted tomato ricotta galette

Equipment

Large mixing bowl
Rolling pin
Parchment-lined baking sheet
Pastry brush
Sharp paring knife
Measuring scale

Tips

Chill the shaped galette for 15 minutes before baking to prevent the crust from shrinking.
Pat tomatoes dry with paper towel before placing them on the ricotta to reduce excess moisture.
Roll the dough on lightly floured parchment so you can slide it straight onto the baking sheet without tearing.
Fold the pastry edges over in sections, overlapping as you go, to create a sealed border that holds the filling.
Scatter flaky sea salt over the tomatoes and pastry edge just before baking for contrast.

Variations

Swap ricotta for whipped feta and add sliced Kalamata olives for a sharper, saltier filling.
Add a layer of caramelised onions beneath the ricotta for a sweeter, more substantial base.
Use cherry tomatoes and torn mozzarella, finish with fresh basil leaves after baking.

Storage and Reheating

Store leftover galette loosely covered in the fridge for up to 2 days. The crust softens slightly overnight but stays structurally sound.

Reheat slices in an oven or toaster oven at 180 C / 350 F for 8 to 10 minutes. A skillet over medium heat for 4 to 5 minutes also works and brings back some crispness to the base. Avoid the microwave as it makes the pastry soft and slightly chewy.

This galette does not freeze well once baked. The tomatoes release water on thawing and the crust loses its texture. The raw dough, however, freezes well for up to 1 month - wrap it flat in cling film before freezing.

Serving Suggestions

Serve the galette warm from the oven, cut into wedges. A simple green salad with a lemon and olive oil dressing keeps the meal light and balances the richness of the ricotta.

For a more substantial lunch, add a bowl of lentil soup alongside. The galette also works as a starter, cut into smaller wedges, with a glass of chilled dry white wine.

A drizzle of good olive oil and a few torn basil leaves added after baking brighten the dish and add freshness against the concentrated tomatoes.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-tomato-galette/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!