Description
Celebrate the best of summer with this stunning Heirloom Tomato Galette, featuring a buttery, flaky crust and a sweet and savory tomato-herb filling. It’s an effortlessly elegant dish perfect for any occasion.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- 4–6 tbsp ice water
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg yolk
- 2 cloves garlic, minced
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh oregano
- Salt and freshly ground black pepper to taste
- 1.5–2 lbs assorted heirloom tomatoes, thinly sliced
- 1 tbsp olive oil
- Optional: Balsamic glaze for drizzling
- Optional: Egg wash (1 egg yolk + 1 tbsp water) for crust
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter until pea-sized pieces form. Gradually add ice water until dough comes together. Form a disc, wrap, and chill for at least 30 minutes.
- Make the Creamy Base: In a medium bowl, mix ricotta, Parmesan, egg yolk, minced garlic, fresh basil, thyme, oregano, salt, and pepper until combined.
- Slice and Salt Tomatoes: Thinly slice tomatoes. Arrange on a wire rack, sprinkle with salt, and let sit for 15-20 minutes. Pat dry with paper towels.
- Assemble the Galette: Preheat oven to 400°F (200°C). Roll out dough into a 12-14 inch circle on parchment paper. Spread ricotta mixture, leaving a 2-inch border. Arrange tomatoes on top, drizzle with olive oil. Fold edges of dough over filling, creating pleats. Brush crust with egg wash if desired.
- Bake to Golden Perfection: Bake for 35-45 minutes, or until crust is golden brown and filling is bubbly. Cool for 10-15 minutes before serving. Drizzle with balsamic glaze if using.
- Prep Time: 30 mins
- Cook Time: 40 mins