Summer is the perfect time to indulge in fresh produce, and what better way to showcase it than with a Tomato Galette? This delightful dish features a flaky pie crust, creamy ricotta, and vibrant, juicy tomatoes—all drizzled with balsamic vinaigrette and topped with fresh basil. Easy to make and beautifully rustic, this Tomato Galette is a savory treat you won’t want to miss!
What is a Tomato Galette?
A galette is a French term for a free-form pie that can be sweet or savory. It’s an incredibly forgiving style of pastry, making it ideal for those who may find traditional pie-making daunting. The beauty of a Tomato Galette lies in its simplicity: roll out your dough, layer your filling in the center, and fold the edges over. It’s all about the delicious ingredients, and this method allows them to shine.
Ingredient Notes
To whip up this savory Tomato Galette, you’ll need just a handful of ingredients:
- Pie Crust: You can make your own or use store-bought. A homemade crust is always a nice touch, but a good-quality store-bought option will save time.
- Ricotta Cheese: This creamy cheese serves as a lovely base for the tomatoes. You could also substitute with herbed ricotta or cream cheese for a different flavor profile.
- Fresh Tomatoes: Heirloom tomatoes are preferred for their taste and vibrant colors, but any ripe tomatoes will work well.
- Balsamic Vinaigrette: A drizzle adds depth and a bit of tang, perfectly complementing the tomatoes.
- Fresh Basil: This aromatic herb elevates the dish with its fragrance and flavor.
- Salt and Pepper: Essential for seasoning.
How to Make a Tomato Galette
1. Prepare the Pie Crust
If you’re making your own pie crust, start by chilling your butter. Cut it into small cubes and place it in the fridge. In a medium bowl, combine your flour and salt. Add the chilled butter, mixing until you achieve a crumbly texture. Gradually add ice water until the dough forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This helps create a flaky crust.
2. Preheat Your Oven
While your dough chills, preheat your oven to 400°F (200°C). This ensures that the crust bakes beautifully.
3. Slice the Tomatoes
Once the dough is ready, slice your tomatoes and place them on paper towels. Sprinkle with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with a paper towel to prevent your galette from becoming soggy.
4. Roll Out the Dough
Lightly flour a clean surface and roll out your pie dough into a rough circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
5. Assemble the Galette
Spread the ricotta cheese over the dough, leaving a 2-inch border. Layer the sliced tomatoes on top, seasoning with salt, pepper, and a drizzle of balsamic vinaigrette. Gently fold the edges of the dough over the filling, overlapping as you go. Brush the edges with an egg wash if desired for a glossy finish.
6. Bake and Enjoy
Bake the Tomato Galette for 30-35 minutes or until the crust is golden brown. Once done, let it cool for a few minutes before slicing. Garnish with additional fresh basil for an extra burst of flavor.
Tomato Galette Tips for Success
- Use Cold Ingredients: Keeping your ingredients chilled is key to a flaky crust. Make sure your butter and water are cold!
- Don’t Overwork the Dough: Mix until just combined. You want small pieces of butter visible for that flaky texture.
- Chill Before Baking: Allowing the assembled galette to chill for 15-20 minutes before baking can help it hold its shape.
Recipe FAQs
Can I use store-bought pie crust?
Absolutely! A store-bought pie crust can save you time and still yield a delicious Tomato Galette. Just follow the same assembly steps.
Can I add marinara or pasta sauce?
Definitely! You can spread a thin layer of marinara or pasta sauce over the ricotta for an extra kick of flavor. Just be cautious not to add too much to prevent a soggy galette.
What tomatoes are best for this recipe?
Heirloom tomatoes are fantastic for their rich flavor and vibrant colors, but feel free to use any ripe tomatoes you love!
Can I substitute other cheeses?
Yes! You can use herbed ricotta, cream cheese, or even shredded mozzarella or gouda for a different twist.
What herbs can I add?
In addition to basil, consider adding fresh thyme, oregano, or even a sprinkle of red pepper flakes for some heat.
How long does this Tomato Galette last?
It’s best enjoyed the same day, but you can store leftovers in the fridge for up to 2-3 days. Reheat in the oven at 350°F for about 5 minutes to refresh the crust.
Why do I need to chill the dough?
Chilling helps the dough relax, making it easier to roll out, and ensures a flaky texture once baked.
Final Thoughts
This Tomato Galette is a celebration of summer’s bounty, bringing together simple ingredients for a dish that looks and tastes impressive. With its easy preparation and rustic charm, it’s a perfect addition to any meal or gathering. So gather your ingredients and enjoy every slice of this delightful Tomato Galette!
Tomato Galette
Equipment
- 1 Pie pan or baking sheet.
Ingredients
Pie Crust
- 1 ¼ Cup All purpose flour
- 10 tbsp Salted Butter
- ¼ tsp Kosher Salt
- 3 tbsp cold water
Galette
- 3 Large Tomato or 5-6 small tomatoes Heirloom preferred, but whatever you have works!
- ½ Cup Ricotta Cheese
- salt and pepper to taste
Garnish
- Balsmic Vinaigrette to taste
- Fresh Basil to taste
Instructions
Pie Crust
- Add all of the crust ingredients EXCEPT for the water. Pulse a few times until the butter is fully distributed throughout the flour in pea sized pieces. Move to a small mixing bowl and then slowly add in the cold water, mix gently with your hands until you have a shaggy dough. Refrigerate at least two hours.
Assembly
- Preheat the oven to 425°.
- First, Slice the tomatoes into 1/4 inch slices and then lay flat on paper towels for 20 minutes. Sprinkle with salt to help draw out the moisture.
- In a small mixing bowl add the ricotta cheese, salt and pepper, and garlic powder to taste.
- Roll out the pie dough into a 12" circle on a piece of parchment paper. Evenly spread the ricotta cheese, leaving a 1" border. Do not put ricotta or tomatoes on this border. Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
- Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
- Gently fold over the edges of the border, crimping slightly with your fingers to secure it.
- Cook the galette in the 425° oven for 25-30 minutes until the edges are golden.
- Garnish with balsamic vinaigrette and fresh basic.
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