Your Guests Will Go Giddy for This Tomato Galette

By
Sasha S
-
Tomato Galette
Photo by Leigh Skomal on Unsplash

According to the French, a galette can be defined as a “flat cake”. That description does not inspire much salivation, but believe us when we tell you that this tomato version will! Fresh heirloom tomatoes are used to create this tart which will have your guests exclaiming, “Magnifique!”

Ingredients:

Crust

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • ½ cup butter
  • 4 tablespoons ice water
  • 1 ½ teaspoons apple cider vinegar
  • 1 large egg, lightly beaten 
  • Flaky sea salt

Filling

  • 1 pound mixed tomatoes, thinly sliced
  • 1/3 cup ricotta cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves 
  • Freshly sliced basil, for serving
  • Kosher salt

Instructions:

  1. Combine the flour, salt, oregano, and sugar in a large bowl. Add in the cold butter and use your hands to work it into the flour until the butter is pea-sized.
  2. Add the ice water and vinegar and toss to combine. Add additional water, 1 tablespoon at a time, until the dough comes together when squeezed in the palm of your hand. It should be moist and hold together easily, but not wet and sticky.
  3. Form the dough into a smooth disc and cover it with plastic wrap. Refrigerate for at least 2 hours. 
  4. Arrange the tomato slices on a paper towel-lined baking sheet and sprinkle generously with salt. Allow to sit for 10 minutes to expel moisture and then pat dry with paper towels. 
  5. In a large bowl, gently toss the tomatoes with the oil, garlic, thyme, salt, and pepper.
  6. Preheat the oven to 425°F. Let the dough sit out at room temperature for 5-10 minutes before rolling out a 12-inch circle on a lightly floured surface. 
  7. Transfer the dough to a large baking sheet and spread with ricotta, leaving a 1-inch border around the edges. Top with the tomatoes and garlic. Fold the edges of the dough over the tomatoes, overlapping where necessary.
  8. Brush the edges of the dough with beaten egg and sprinkle with flaky sea salt. Refrigerate for around 15 minutes, until the dough is firm. 
  9. Bake the galette for 25-30 minutes until the crust is golden. Allow to cool slightly before topping with basil.