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food photography savory galette with cheese, olive oil, and rosemary

Ricotta Galette with Fresh Oregano

Samara Gibbs
Savory cheeses sit on an ultra-flaky crust. This easy-to-make pastry is like your favorite white pizza.
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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish
Cuisine French, Italian
Servings 4 people
Calories 173 kcal

Equipment

  • Rolling Pin

Ingredients
  

For the crust

  • 1 1/4 cups all purpose flour (150g for most brands of AP flours, 165g if using White Lily brand all-purpose flour)
  • 1/2 cup (60g) self-rising yellow cornmeal
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter cut into small cubes
  • 2 teaspoons apple cider vinegar
  • 2-4 tablespoons ice cold water plus more as needed
  • 1 large egg, lightly beaten for egg wash

For the filling

  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup swiss cheese shredded
  • 1/3 cup mozzarella cheese shredded
  • 1/2 teaspoon finely chopped fresh oregano plus more for garnishing
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder

Instructions
 

  • Begin by making the dough. Whisk flour, cornmeal, and salt together in a large bowl, until combined.
  • Fill a small bowl with ice-cold water. Add two teaspoons of apple cider vinegar to another small bowl. Set both aisde.
  • Add the cold, solid cubes of butter to the flour-cornmeal mixture. Using a pastry cutter, cut the butter into the dry ingredients until the butter is the size of small peas. The mixture should slightly resemble coarse meal.
  • Mix two tablespoons of the cold water with the apple cider vinegar. Sprinkle over the flour/butter mixture and begin to gently knead and shape the dough. Add small amounts of the ice water (about 1 teaspoon at a time) to the dough, until it comes together without crumbling. It should be moist and slightly sticky.
  • Shape the dough into a disc. Cover it with plastic wrap, and let chill in the refrigerator overnight.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Add ricotta, swiss, and mozzarella cheese to a medium-sized bowl. Add chopped oregano, salt, pepper, and garlic powder. Cream the cheeses and the seasonings together, until smooth.
  • Remove the dough from the refrigerator and let it soften for about 6-10 minutes. Place the dough on a large sheet of parchment paper. Place another sheet of parchment paper over the dough. Lightly flour a rolling pin, and roll the dough out to a 12 inch circle, about 1/4 inch thick. If the dough feels warm after rolling, place it in the refrigerator for a little while to cool.
  • Transfer the parchment paper with the dough to a lightly greased sheet pan. Discard the other sheet of parchment paper.
  • Dollop the cheese mixture on top of the dough. Use a butter knife to spread it evenly, leaving about a 2-inch border at the edges. Then, take the edges of the dough and carefully fold it over the filling. In a small bowl, lightly whisk an egg. Brush the dough with the egg.
  • Sprinkle the galette with extra oregano and a very small amount of salt. Bake for about 20 minutes, then loosely cover the top of the pastry with aluminum foil, to prevent over-browning.
  • Bake for another 20-25 minutes, checking occasionally to make sure the cheese isn't burning or over-cooking.
  • Once finished, remove from the oven and let the galette cool slightly before slicing into it. Serve warm, as an appetizer or side dish.

Notes

  1. For best results, chill the dough overnight. If you don't have that much time, let it sit in the fridge for at least 2-3 hours. This is definitely a dough that you'll want to make ahead of time.
  2. The filling may seem like a small amount, but it is the perfect portion. Do not use any more or less of the filling.
  3. Cover leftovers and store at room temperature, or in the fridge. You can keep slices in the freezer for about 2-3 weeks.
  4. If using a digital kitchen scale, measure out 150 grams of all-purpose flour for the dough. If you are using White Lily brand AP flour, measure out 165 grams.
  5. Cutting the butter into the flour with a pastry cutter takes some elbow grease. If you want, you can use a food processor to pulse the butter and flour mixture together.
  6. Dough recipe adapted from the Rainbow Plant Life blog.

Nutrition

Calories: 173kcal
Keyword beginner-friendly, pastry, ricotta galette, savory baking
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