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heirloom tomato galette
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Heirloom Tomato Galette

This heirloom tomato galette wraps savory pie dough around layers of herbed ricotta cheese and sliced heirloom tomatoes for an elegant twist on pizza.
Course Appetizer, Dinner, Lunch
Cuisine American, French American
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 4 small servings

Ingredients

GALETTE PASTRY CRUST INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup unsalted butter, cold
  • 2-4 tbsp very cold water
  • 1 egg, beaten, with a little water (for brushing)

HEIRLOOM TOMATO GALETTE INGREDIENTS

  • galette pastry crust (see above)**
  • 2 large heirloom tomatoes, sliced
  • 5-6 cherry tomatoes, sliced
  • 1 cup ricotta cheese
  • 1 lemon, zested
  • 1 tsp dried basil, divided
  • 1 tsp dried oregano, divided
  • 2-3 sprigs fresh oregano
  • 2-3 sprigs fresh thyme
  • 1 sprig fresh basil
  • 1/2 tsp ground black pepper, divided
  • salt

Instructions

PREP INSTRUCTIONS

  • Place a paper towel on a large plate. Slice the tomatoes into 1/4”-thick slices and place on the paper towel-lined plate.
  • Slice the cherry tomatoes in half and place on the paper towel-lined plate.
  • Sprinkle the sliced tomatoes liberally with salt, then let rest about 20 minutes to let some of the juice drain out.
  • Whisk together the egg and a bit of water in a small bowl. Set aside.
  • Make the ricotta filling: stir together the ricotta cheese, lemon zest, ½ tsp dried basil, ½ tsp dried oregano, a pinch of salt, and ¼ tsp black pepper in a small bowl until combined. Set aside.

GALETTE PASTRY CRUST INSTRUCTIONS

  • Cut a large piece of plastic wrap and place it aside.
  • Slice the cold butter into thin pats. Set aside.
  • Whisk together the flour, baking powder, and salt in a medium bowl.
  • Add the sliced butter to the bowl, then massage the butter into the flour, breaking up the pats with your fingers into smaller pieces. However, leave some larger pieces of butter in the mixture, as they will create tenderness later. After 3-4 minutes, you should have a crumbly dough mixture.
  • Add the cold water to the flour mixture, one tablespoon at a time. Work the water into the flour mixture by tossing it with your fingers to make sure all ingredients are moistened. You should be able to take a handful of dough crumbles into your hand, squeeze, and have the dough stay together – this means the dough is moist enough and you can stop adding water.
  • Scoop the dough onto the plastic wrap and squeeze it together into a flat disk. Wrap the disk in the plastic wrap and refrigerate for 60 minutes, or overnight.  

HEIRLOOM TOMATO GALETTE BAKING INSTRUCTIONS

  • Preheat the oven to 375F.
  • Line a baking sheet with parchment paper and set aside.
  • Roll out the chilled pastry dough on your work surface in an oval or circle shape until the dough is roughly 1/4" thick and about 18” long. (You shouldn't need flour to roll out this dough.)
  • Transfer the dough from your work surface to the prepared baking sheet.
  • Spread the ricotta mixture onto the dough, leaving about a 1-inch border uncovered.
  • Layer the salted tomatoes over the ricotta layer; it’s okay if some overlap. Sprinkle with the remaining ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp black pepper.
  • Gently fold the dough border up onto edges of the tomatoes so they’re encased within a frame of dough.
  • Brush the crust lightly with egg wash. Strip the fresh herbs from their stems and scatter them over the galette.
  • Bake Heirloom Tomato Galette at 375F for around 45 minutes, or until the tomatoes are roasted and soft and the crust is deep golden-brown and flaky.
  • Remove Heirloom Tomato Galette from oven and let cool about 5 minutes before slicing and serving.

Notes

**If you don't feel like making your own galette crust, you can use a standard, thawed pre-made frozen pie crust from the grocery store.