Serves
2Tomato GaletteServes 2
Prep Mins
1515 Mins 90 Mins 105 Mins
Total Mins
90
– Wild Wonders® Tomatoes, halved
– Half pack phyllo dough
– 4oz dairy free ricotta
– 1 head of garlic
– 1 tbsp olive oil
– 1/2 tbsp fresh thyme
– Fresh basil
– Salt & pepper
– Honey
– 1/4 cup melted butter
1. Preheat oven to 375F and cut off the top of 1 head of garlic. Place in the center of a
sheet of foil and top with olive oil and season with salt and pepper. Put in the oven for
one hour.
2. Once the roasted garlic is ready, mix it in with dairy free ricotta, fresh thyme, salt, and
pepper. Set aside.
3. On a baking sheet, lay out one sheet of phyllo dough and spread melted butter across
the sheet. Continue adding sheets going in different directions and layer with melted
butter until you have around 8 sheets down (more if you want a super crinkly crust!).
4. Spread the ricotta base in the middle and top with the halved Wild Wonders Tomatoes.
Season with salt and pepper.
5. Fold in the edges and top with more melted butter then bake at 375F for 30 minutes. Top
with honey and fresh basil.
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