Heirloom Tomato Galette🌿
Recipe ✨
This is one of my favorite things to do with fresh heirloom tomatoes! You can also use frozen store bought pie crust if you don’t want to make one.
Ingredients
For the crust:
2 cups all-purpose flour
1 tsp. kosher salt
1 1/2 sticks chilled unsalted butter, cut into pieces
1Tbsp. apple cider vinegar
1/4C ice water
For the Filling:
1½ lb. heirloom tomatoes, sliced
1 garlic clove, thinly sliced
4 oz. Ricotta cheese (I added fresh minced herbs to mine, but it’s optional)
1 egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
Olive oil
Thyme
Method:
1. Pulse 2 cups flour, kosher salt and butter in a food processor and pulse until mixture looks like a coarse meal with a few (pea-size) pieces of butter remaining.
2. Transfer to a large bowl; drizzle with vinegar and ice water. Transfer to a work surface and lightly knead it. Form into a disk, wrap and chill for at least 2 hours.
3. Preheat oven to 400°. Add tomatoes to a rack and salt it with approx. 1 tsp. kosher salt and let sit for 5 to 15 minutes (until tomatoes will start releasing some liquid). Transfer tomatoes to a paper towel to dry (this step is really important, it will enhance the flavor of the tomato and help with the roasting and preventing a soggy bottom from excess liquid)
4. Roll out dough on a lightly floured sheet of parchment paper to a 12-14” round. Transfer on parchment to a baking sheet. (You have to assemble the galette on the parchment paper otherwise you won’t be able to move it to the baking sheet after) Spread ricotta cheese over dough, leaving a little border. Place tomatoes and garlic over cheese. Bring edges of dough up and over filling until wrapped around. Brush dough with egg wash. Sprinkle tomatoes with sea salt, thyme olive oil and pepper. Chill in freezer 10 minutes. (Optional)
5. Bake galette until crust is golden brown, about 45–60 minutes.