Description
This easy and elegant Tomato Galette features a buttery, flaky crust filled with a medley of fresh tomatoes, aromatic herbs, and creamy ricotta cheese. Perfect as a savory appetizer or light meal, this rustic French-style tart combines the freshness of summer tomatoes with a crisp homemade pastry, finished with fragrant basil for an inviting presentation.
Ingredients
For the Dough
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) cold butter, cut into 1/2″ pieces
- 4 tablespoons ice water, plus more as needed
- 1 1/2 teaspoons apple cider vinegar
- 1 large egg, lightly beaten
- Flaky sea salt, for sprinkling
For the Filling
- 1 pound mixed tomatoes, thinly sliced
- Kosher salt, for seasoning tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1/3 cup ricotta cheese, preferably whole milk
- Freshly sliced basil, for serving
Instructions
- Make the Dough: In a large bowl, combine the flour, kosher salt, dried oregano, and granulated sugar. Add the cold butter pieces and use your hands to work the butter into the flour mixture until the butter pieces are about the size of peas. Add the ice water and apple cider vinegar, tossing gently to combine. If needed, add additional water 1 tablespoon at a time until the dough holds together when squeezed but is not wet or sticky. Shape the dough into a smooth disc, cover with plastic wrap, and refrigerate for at least 2 hours or up to 3 days (or freeze for up to 1 month).
- Prepare the Tomatoes: Arrange the sliced tomatoes on a paper-towel lined baking sheet and sprinkle generously with kosher salt. Let the tomatoes sit for 10 minutes to draw out excess moisture. Then, gently pat the tomatoes dry with paper towels to remove as much liquid as possible.
- Season the Tomatoes: In a large bowl, gently toss the salted and dried tomato slices with extra-virgin olive oil, thinly sliced garlic, and fresh thyme leaves. Season with kosher salt and freshly ground black pepper to taste, being careful not to break the tomato slices.
- Roll Out the Dough: Preheat the oven to 425°F (220°C). Remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the rolled dough to a large baking sheet lined with parchment paper or a silicone mat.
- Assemble the Galette: Spread the ricotta cheese evenly over the dough, leaving a 1-inch border around the edges. Evenly arrange the seasoned tomato slices on top of the ricotta, distributing the sliced garlic among them. Fold the edges of the dough over the tomatoes, overlapping where necessary to create a rustic crust edge. Brush the folded edges with the beaten egg and sprinkle with flaky sea salt. Refrigerate the assembled galette for about 15 minutes to firm up the dough before baking.
- Bake the Galette: Place the galette in the preheated oven and bake until the crust is golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let it cool slightly on the baking sheet.
- Serve: Just before serving, sprinkle freshly sliced basil over the galette for a fresh herbal finish. Slice into wedges and enjoy warm or at room temperature.
Notes
- Chilling the dough is essential to achieve a flaky crust and prevent shrinking during baking.
- Using a variety of tomatoes (heirloom, cherry, plum) adds depth of flavor and visual appeal.
- Patting the tomatoes dry helps prevent the crust from getting soggy.
- If you want a richer flavor, substitute some of the all-purpose flour with whole wheat pastry flour.
- Ricotta can be substituted with goat cheese or feta for a tangier taste.
- Store leftovers covered in the refrigerator for up to 2 days; reheat lightly before serving.