Savory Rustic Heirloom Tomato Galette: Delicious Tomato Pie Recipe
13 hours ago
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.
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
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
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.
Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
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
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.
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
Preheat the Oven: Preheat your oven to 400°F (200°C).
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.
Spread the Filling: Spread the ricotta mixture evenly over the dough, leaving about a 2-inch border.
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.
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
Egg Wash: In a small bowl, beat the egg and brush it over the exposed crust for a golden finish.
Bake: Bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.
Cool: Let the galette cool for a few minutes before slicing.
Step 5: Serve
Garnish: Optionally, sprinkle with fresh herbs before serving.
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?
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