Description
A rustic, flaky galette featuring jewel-toned heirloom tomatoes and creamy whipped ricotta, perfect for casual entertaining and quick summer meals.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour, sifted
- ½ cup (115 g) unsalted butter, cold and cubed
- 3 to 4 tablespoons (45–60 ml) ice water
- ½ teaspoon salt
- 1 clove fresh garlic, minced (optional)
- About 3 cups (450 g) heirloom tomatoes, assorted colors and sizes, sliced
- 1 cup (240 g) ricotta cheese, well-drained
- 2 tablespoons (30 ml) heavy cream or whole milk
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons (30 ml) extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon honey (optional)
- Fresh arugula or microgreens (optional, for serving)
- Balsamic glaze or aged balsamic vinegar (optional, for serving)
Instructions
- In a large bowl, combine sifted flour, salt, and minced garlic. Add cold, cubed butter and cut into flour using a pastry cutter, food processor, or fingertips until mixture resembles coarse breadcrumbs with pea-sized butter bits.
- Slowly drizzle in 3 tablespoons ice water, mixing gently until dough starts to come together. Add extra tablespoon if needed. Shape dough into flat disk, wrap in plastic, and chill for at least 30 minutes.
- Drain ricotta in a fine mesh sieve or cheesecloth over a bowl for 30 minutes. Transfer to mixing bowl, add heavy cream or milk, and whip until light and fluffy. Season with salt and honey if using.
- Rinse and slice heirloom tomatoes about ¼-inch thick. Pat dry with paper towels to remove excess juice.
- Roll chilled dough on floured surface into a rough 12-inch circle about ⅛-inch thick. Transfer to parchment-lined baking sheet.
- Spread whipped ricotta evenly over dough, leaving a 2-inch border. Arrange tomato slices overlapping slightly on top. Scatter basil and thyme leaves, season with salt and pepper, and drizzle olive oil over all.
- Fold 2-inch border over filling, pleating to create rustic edge. Brush crust with olive oil or egg wash if desired.
- Bake in preheated oven at 400°F (200°C) for 35 to 40 minutes until crust is golden and tomatoes softened but not mushy. Tent with foil if edges brown too fast.
- Cool galette for 10 minutes before slicing. Serve warm or at room temperature with balsamic glaze and fresh arugula or microgreens.
Notes
Keep butter cold when making dough to ensure flaky crust. Drain ricotta well for creamy texture. Pat tomatoes dry to prevent soggy crust. Tent crust edges with foil if browning too quickly. Dough can be made up to 2 days ahead and chilled. For dairy-free, substitute ricotta with plant-based cheese and butter with coconut oil or vegan butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1/6 of the galette
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
Keywords: rustic galette, heirloom tomato, whipped ricotta, summer recipe, easy tart, flaky crust, savory pie