Have you ever heard of a tomato galette? It's a a tomato pie featuring a flaky crust, filled with yummy, full-of-flavor heirloom tomatoes and a creamy cheese filling. Fresh herbs like thyme and garlic are used and it's baked until the crust is tender and golden.

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Enjoy!

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water

For the Filling:

• 3-4 medium heirloom tomatoes (various colors), sliced
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon fresh thyme leaves (or other herbs like basil or oregano)
• Salt and pepper to taste
• 1 tablespoon olive oil

For Assembly:

• 1 egg (for egg wash)
• Fresh herbs for garnish (optional)

Directions

Step 1: Make the Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
4. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Prepare Tomatoes: Slice the heirloom tomatoes and place them on a paper towel to absorb excess moisture. Sprinkle with a little salt and let them sit for about 15 minutes.
2. Mix Cheeses and Herbs: In a bowl, combine the ricotta, Parmesan, minced garlic, thyme, salt, and pepper. Mix until smooth.

Step 3: Assemble the Galette

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
3. Spread the Filling: Spread the ricotta mixture evenly over the dough, leaving about a 2-inch border.
4. Layer the Tomatoes: Arrange the sliced heirloom tomatoes on top of the ricotta mixture, overlapping slightly. Drizzle with olive oil and sprinkle with additional salt and pepper.
5. Fold the Edges: Carefully fold the edges of the dough over the tomatoes, pleating as necessary to create a rustic look.

Step 4: Bake the Galette

1. Egg Wash: In a small bowl, beat the egg and brush it over the exposed crust for a golden finish.
2. Bake: Bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.
3. Cool: Let the galette cool for a few minutes before slicing.

Step 5: Serve

1. Garnish: Optionally, sprinkle with fresh herbs before serving.
2. Enjoy: Serve warm or at room temperature. This galette pairs beautifully with a simple green salad.

Tips

• Feel free to mix in other vegetables like zucchini or bell peppers for added flavor.
• For a richer flavor, add a drizzle of balsamic reduction before serving.

What do you think?

Would you be adventurous enough to try this recipe?