Description
Indulge in the rustic elegance of this Heirloom Tomato Galette, featuring a flaky, buttery crust and a vibrant, juicy tomato filling. Perfect for a summer lunch or light dinner, this recipe celebrates fresh, seasonal ingredients with amazing flavor.
Ingredients
- 1 batch All-Butter Pie Crust (or 1 store-bought pie crust)
- 3–4 large heirloom tomatoes, various colors, sliced 1/4 to 1/2-inch thick
- 1 tsp sea salt, plus more for tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp fresh basil, chopped, plus more for garnish
- 1 tbsp olive oil
- 1 large egg yolk, whisked with 1 tsp water (for egg wash)
- Freshly ground black pepper, to taste
- Optional: Balsamic glaze, for drizzling
Instructions
- Prepare the Pie Crust: If making from scratch, prepare dough as described in blog post, form into a disc, and chill for at least 30 minutes. If using store-bought, keep chilled until ready to use.
- Prep the Heirloom Tomatoes: Slice tomatoes and arrange on a wire rack over a baking sheet. Generously sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat thoroughly dry with paper towels.
- Assemble the Galette: Preheat oven to 400°F (200°C). Roll out pie dough on a lightly floured surface into a 12-14 inch circle. Transfer to a parchment-lined baking sheet.
- Create Filling Base: In a small bowl, combine ricotta, Parmesan, minced garlic, and chopped basil. Season with salt and pepper. Spread evenly over the dough, leaving a 2-inch border.
- Layer Tomatoes: Arrange dried tomato slices over the cheese mixture, overlapping slightly. Drizzle with olive oil.
- Fold Crust: Fold the edges of the dough up and over the tomatoes, pleating as you go to form a rustic border. Brush the folded crust with egg wash.
- Bake: Bake for 35-45 minutes, or until crust is deeply golden brown and tomatoes are tender. Cool for 10-15 minutes before serving. Garnish with fresh basil and optional balsamic glaze.
- Prep Time: 30 mins
- Cook Time: 40 mins