This rice paper galette turns mixed-color tomatoes into a centerpiece: rice paper sheets are coated in beaten egg (two per galette — the double layer holds its shape), spread with seasoned cottage cheese, layered with red, yellow and green tomato rounds, folded at the edges and baked 20 minutes at 200 °C, then glazed with balsamic while hot. Light crunch, creamy cheese, jammy tomatoes. Makes 2 galettes; serves 4.
Instructions
- 1
Slice every tomato into big rounds straight across the middle — you want the full pattern of each one.
- 2
Beat the eggs and coat each rice paper sheet on both sides.
- 3
Lay two egg-coated sheets on a tray for each galette — the double layer makes a crust sturdy enough to hold the filling.
- 4
Spread the cottage cheese over the bases and season with garlic powder and Italian herbs.
- 5
Layer the tomato rounds, alternating red, yellow and green into a tomato rainbow.
- 6
Fold the edges over the filling to hold in the juices and add a pinch of salt over the tomatoes.
- 7
Bake at 200 °C / 400 °F until the crust is crisp and the tomatoes are jammy.
20:00 - 8
Drizzle with balsamic glaze while hot — the acidity cuts the richness.
Watch the video
Notes from our kitchen
The folded rim is doing real work — it dams the tomato juices while they reduce in the oven, so fold it properly or the tray gets the filling. The egg coat is equally non-negotiable: dry rice paper cracks instead of crisping. And cut the finished galette the way the video does, with a pizza roller — one confident pass; a dragging knife pulls the soft center before the crust yields.
Variations
- Other toppings on the same crust. The egg-washed double-sheet base carries more than tomatoes: thin zucchini rounds, roasted pepper strips or a mix of both over the same seasoned cottage cheese. Keep the slices thin so they cook through in the same 20 minutes.
- What to serve with it. Slice it as an appetizer next to greens dressed with the same balsamic you glazed it with, or serve a whole galette with soup as a light dinner centerpiece — it is at its most impressive uncut on the table.
Frequently Asked Questions
Why coat the rice paper in egg?
The egg softens the brittle sheets so they can be shaped without cracking, then sets in the oven like a wash — it is what lets rice paper behave as pastry: pliable on the tray, crisp and golden at the edges after baking.
Why two sheets of rice paper per galette?
One sheet turns fragile under juicy tomatoes; two egg-coated sheets fuse into a base sturdy enough to fold at the edges and hold its shape when you cut into it. That double layer is the difference between a galette and a puddle.
Do I really need three colors of tomatoes?
It works with all-red tomatoes — the flavors are close. The mixed colors are the centerpiece trick: yellow varieties run slightly sweeter and less acidic, green ones firmer and brighter, and the alternating pattern is what turns a plain bake into a table piece.
Can I make the galette ahead?
It is best within hours of baking, while the rice paper base keeps its crunch. Overnight in the fridge it softens; a few minutes back in a hot oven revives the edges, though the center stays more tender than day one. Assembling ahead and baking fresh works better than baking ahead.
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