Tomato Galette
A fresh tomato galette with ricotta, basil, and balsamic.
Servings: 4
Equipment
- 1 Pie pan or baking sheet.
Ingredients
Pie Crust
- 1 ¼ Cup All purpose flour
- 10 tablespoon Salted Butter
- ¼ teaspoon Kosher Salt
- 3 tablespoon 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 ¼ 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.
