Tomato galette
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Cook Time
mins
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Servings
4
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Cuisine
International
Tomato galette
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This is the best summer tomato galette recipe with ricotta and Parmesan.
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Ingredients
Pastry:
- 160 gms flour
- ½ tsp fine salt
- 1 tsp sugar
- 115 gms semi-softened butter you should be able to press your finger into it
- ¼ cup full-fat sour cream
- 1 egg lightly beaten to brush the pastry
- 2 Tbsp finely grated Parmesan cheese optional
Filling:
- 250 gms smooth or crumbly ricotta
- 1 Tbsp chopped parsley
- 1 Tbsp chopped basil
- 2 cloves garlic crushed
- salt & pepper
- 650 gms perfectly ripe mixed heirloom tomatoes thickly sliced (+- 1 1/2 pounds)
- 1 – 2 tsp sugar
- 4 Tbsp finely grated Parmesan or Pecorino plus extra shavings to garnish optional
- 3 tsp balsamic glaze or balsamic vinegar
- 1 Tbsp olive oil
- 3 thyme stalks leaves stripped (about 1 teaspoon)
Instructions
To make the pastry:
- Make the dough in advance, allowing at least 1 hour to rest in the fridge.
- Using a stand mixer fitted with the scraping paddle attachment, briefly whisk the flour, salt, and sugar together in a bowl until well combined.
- Add the cool but softened butter and sour cream (and parmesan if using) to the flour mixture and mix for about 20 – 30 seconds until the dough starts coming together. You could also use a food processor or mix it by hand or use a pastry cutter. Do not overwork the dough and it's ok if some of the butter is visible in the pastry.
- Tip the dough out onto a lightly floured surface and bring it together into a cohesive ball (do not overwork the dough). Flatten it with your hands to make a disc about 2cm thick and wrap it tightly in plastic wrap and let it sit in the fridge for 2 hours or overnight.
- When you are ready to bake, preheat the oven to 200C/400F. Remove the dough and allow it to soften to the point where you can roll it out. You want to do this as close to the baking time as possible but this will depend on the temperature of the room.
To make the tomato galette:
- Make the filling by mixing the ricotta with the herbs and garlic until smooth and well combined. Season well with salt and pepper.
- Cut the tomatoes on a board and lay them flat. Season well with salt & pepper and sprinkle over the sugar. If necessary, drain the slices on a double layer of kitchen paper towel.
- Roll the pastry evenly into a large circle about 30cm in diameter. Gentle lift this over your rolling pin and place it on a large baking sheet lined with baking paper.
- Spread the ricotta filling evenly into the middle of the pastry allowing a 4 – 5cm border. Sprinkle 2 tablespoons of the grated parmesan over this.
- Lay one layer of the tomato slices on top of the cheese then season well with salt and pepper and sprinkle over half the thyme leaves. Add another layer of tomatoes over this where they fit, and then top with the remaining thyme leaves, and Parmesan cheese, and season once again. Drizzle lightly with olive oil and balsamic glaze or vinegar.
- Fold the edges of the pastry into and over the tomatoes and ricotta slightly to create a border. Brush the pastry with a beaten egg.
- Bake for 40 – 45 minutes and until golden brown. Loosely cover the galette with foil from about 20 minutes into the baking time to prevent over-browning if necessary.
- Remove and serve either warm or at room temperature. Garnish with shavings of Parmesan cheese (optional)
Notes
- Make sure you ripen the tomatoes at room temperature for a few days to a week if necessary to really amplify the sweetness and tomato flavour.
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