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Tomato Galette

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Servings 0

Ingredientes
  

For the pie crust:

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 stick cold unsalted butter, cubed
  • 2 or 3 tbsp ice cold water

For the filling:

  • 15 oz ricotta cheese
  • 4 tbsp grated Parmesan cheese
  • Salt and pepper
  • 4 large tomatoes (Heirloom, Cherry, or any other variety), sliced
  • 1 egg, slightly beaten with 1 tbsp water (optional)
  • Fresh basil (optional)

Instrucciones
 

  • For the crust: Mix flour and salt. Rub in the butter until the mixture is crumbly. Add 2 or 3 tbsp cold water to form the dough. Do not knead. Wrap in plastic wrap and chill for 30 minutes.
  • In the meantime, slice the tomatoes and place them on a tray lined with paper towels. Sprinkle with salt and let them sit for a few minutes to drain. Discard the liquid and pat tomatoes dry with more paper towels.
  • Preheat oven at 200°C/400°F.
    Roll out the dough into a circle on parchment paper. Drain the water from the ricotta and mix it with the Parmesan, salt and pepper.
    Spread the mixture over the dough leaving a 2-inch border. Arrange the sliced tomatoes on top in a circular, overlapping pattern.
    Fold up the edges of the dough around the filling using the parchment paper to help you, and gently pleat to seal. Press lightly. Brush the edges with the egg wash and sprinkle with Parmesan cheese. Bake for 25-30 minutes until golden brown. Let it rest for a few minutes, sprinkle with fresh basil and serve.