Welcome to København Kombucha × Julie Karla.

We are very happy to introduce a new collaboration with Julie Karla.

Julie is a cookbook author, food creator, stylist and photographer with a strong focus on seasonal ingredients, vegetables and Nordic inspiration — an approach that feels very close to our own.

At København Kombucha, we create alcohol-free drinks with enough flavour, acidity and structure to play a real role at the table. Together with Julie, we will be creating a series of recipes paired with different København Kombucha expressions.

Our first pairing: tomato & aubergine galette with Hidcote Blue

Julie’s first recipe is a rustic galette with tomato, roasted aubergine, ricotta, Vesterhavsost and fresh thyme, paired with Hidcote Blue 0.0%.

Tomato, aubergine and mature cheese are rich in umami, making them a particularly good match for Hidcote Blue. Its broad aromatic profile combines floral and ripe fruit notes, a touch of the tropical and a fresh, lemony acidity.

The acidity brings freshness to the buttery pastry, ricotta and cheese, while the aromatic depth works beautifully with the savoury roasted vegetables. The fresh thyme also connects naturally with the botanical character of the kombucha.

Julie’s tomato & aubergine galette

Ingredients

Pastry
180 g wheat flour
½ tsp flaky salt
100 g cold butter
3 tbsp cold water

Filling
1 aubergine
2 shallots
2 cloves garlic
1 tbsp olive oil
100 g ricotta
40 g finely grated Vesterhavsost — or Parmesan/Comté
2 tbsp fresh thyme
3 tomatoes
1 egg

Method

Mix the flour, salt and cold butter in a food processor until crumbly. Add the water and blend until the dough just comes together. Shape, flatten and refrigerate for around 30 minutes.

Heat the oven to 200°C fan.

Slice the aubergine, drizzle with olive oil and salt, and bake for approximately 15 minutes.

Finely chop and sauté the shallots and garlic. Mix with the ricotta, grated cheese and half of the thyme.

Roll out the pastry and transfer it to a lined baking tray. Spread with the ricotta mixture, leaving a border around the edge. Top with the roasted aubergine and sliced tomatoes.

Fold the pastry edges over the filling, sprinkle with the remaining thyme and brush the edges with beaten egg.

Bake for approximately 35–40 minutes, until golden.

Serve slightly warm with a chilled glass of Hidcote Blue.

More Julie Karla × København Kombucha pairings are coming soon.