Are you looking for a delicious make ahead dish to entertain guests or even something that is great to take on a picnic or to friends.  This is a sensational galette and the pastry is truely sublime!

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Tomato Chilli Parmesan Galette

Tomato & Potato Galette with a Parmesan Chilli Crust

This galette is really something special with great layer flavours and a little hit in the flaky crust.
Prep Time 30 mins
Cook Time 45 mins
Resting Time 1 hr
Total Time 2 hrs 15 mins
Course Lunch, Main Course, picnic
Cuisine Mediterranean
Servings 6 Serves
Calories 391 kcal



  • 110 grams White Flour
  • 40 grams Wholemeal Flour
  • 115 grams Butter Cold and Cubed
  • ½ - 1 tsp Fermented Chilli Paste or Chilli Flakes adjust to taste
  • 30 grams Grated Parmesan
  • ½ tsp Salt
  • 1 tsp Ground Pepper

Ricotta & Onion Layers

  • 3 French Shallots Sliced and caramelise in frypan on low heat with a little butter and oil until tender and golden sweet.
  • 100 grams Ricotta
  • 2 cloves Garlic Crushed
  • ½ tsp salt
  • 1 tsp Ground Pepper

Tomato & Potato Layer

  • 1-2 Tomatoes Sliced very thinly
  • 1 Potato Sliced very thinly
  • 1 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • ½ tsp salt
  • 1 tsp Ground Pepper
  • 60 grams Crumbed Feta


  • 1 tbsp Pine Nuts
  • 1 Egg Lightly Beaten


  • Pre-heat oven to 200°C


  • Add all the pastry ingredients except water and rub the butter with your fingertips into the flour mixture. You can use a food processor but be careful not to overwork.
  • Add 1 - 4 tsp of iced cold water to bring pastry together into a ball
  • It is a very sticky pastry which creates the beautiful flaky layers
  • Form into a ball, wrap and place in the fridge for an hour.
  • Remove from fridge and either place on a lightly floured piece of baking paper or a silicon baking sheet. This is very important as the pastry is very flaky and we need the sheet or paper in place to assemble.
  • Gently roll out your pastry to about 28 cm round


  • Mix the ricotta, garlic, salt and pepper and then spread over the pastry leaving a 2 cm edge
  • Spread over the caramelised shallots to form another layer
  • Place the thinly sliced tomato, potato, oil, herbs and seasoning in a bowl and gently coat before arranging in alternate overlapping layers on top of the shallots
  • Around the edge of your galette slice every 8 cms and curl your crust up over the edge of your toppings to seal. Slighly overlap to form the edge.
  • Crumble your feta on-top and coat edge with egg then place in your oven for 45 Minutes
  • On removing from oven sprinkle with pine nuts and allow to cool slightly on tray
  • To remove your galette from the baking paper or silicon sheet use a spatula to gentle slide onto the cooling rack. Once slightly cooled you can slide gently onto a palate for serving. This step is a little challenging as the pastry is very flaky. But is it truly worth the effort of gentle hand!


Calories: 391kcalCarbohydrates: 30gProtein: 11gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 936mgPotassium: 357mgFiber: 3gSugar: 2gVitamin A: 863IUVitamin C: 11mgCalcium: 174mgIron: 2mg
Keyword Bakery, Chilli, Entertaining, Vegetable
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