Galettes have a lovely rustic look. This version is the perfect combination of tomatoes, cheese and a super tasty crust!
It can be served on its own, with some salad or as a side dish. It’s a typical summer recipe, but I love to make it all year round! It’s one of my favorites because I always have some fresh or frozen pie dough at hand, which makes it very easy to put together. In winter, I usually serve it with some soup, turning it into a hearty meal.
Galettes are similar to pies, but so much easier to make because of their attractive, irregular and imperfect shape. No baking experience is needed, anyone can do it!
You can see every step of the dough-making process by watching my How to Make a Good Pie Crust video. Having some pre-made pie crust dough handy is a real lifesaver! It’s always a good idea to double the recipe and keep the remaining dough for another day.
Heirloom tomatoes are especially good for this recipe, but you can also use Cherry, Heirloom or a mix.
It’s very important to sprinkle the tomatoes with salt and let them sit on paper towels to drain, so that they can get caramelized in the oven and the crust remains crunchy. So please don’t skip this step!
For the filling, just mix the ricotta and Parmesan cheese, and sprinkle with salt and pepper. That is it!
You can also use goat cheese, cream cheese, Gouda, etc., or add green onions, chives or parsley.
If you try out this Tomato Galette, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Tomato Galette
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.
