Bocconcini Galette with Herbed Ricotta

Bocconcini Galette


4 serves
1 hour 40 minutes


This recipe is not only bright in colourful fresh produce, but it tastes incredibly delicious!

A warm Herbed Ricotta base topped with melted Cherry Bocconcini – it is the perfect addition to brunch or dinner.

Note: This recipe is easy to prepare, but does require 1 hour refrigeration for the dough to set.
If short on time, you can always purchase pre-made dough.


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1 x 220g tub Cherry Bocconcini
250g Traditional Ricotta
50g Grated Parmesan Tub
110g unsalted butter
3 x eggs (1 beaten for brushing)
225g plain flour
1/4 tsp salt
250g cherry tomatoes, sliced
1 tbsp sesame seeds
handful of fresh basil
pinch of salt and pepper to season


1 Combine cold butter, eggs, salt and flour in a food processor. Wrap tightly into cling film and place into fridge for an hour.
2 In meanwhile mix ricotta, grated parmesan, pinch of salt and basil. Half cherry tomatoes and bocconcini cheese.
3 Roll out the pastry into a circular or square shape depending on your preference. Cover with ricotta mixture and fold the edges over. Brush the edges with an egg, sprinkle with sesame seeds and bake in pre-heated oven at 180°degrees for about 15 minutes.
4 Cover pre-baked galette with sliced bocconcini and tomatoes, sprinkle with salt and pepper and bake another 10-15 minutes until golden.
5 Sprinkle with fresh basil. Enjoy with fresh salad!

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Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.