Rustic Tomato Galette
The perfect tomato galette made with heirloom tomatoes, shallots, ricotta cheese mixture, garnishes with fresh basil, fresh lemon zest and all wrapped in a flaky golden dough.
Servings: 4 servings
Ingredients
Crust
- 1 1/2 cups All-purpose flour plus more for rolling out the dough
- 1/4 tsp salt
- 10 tbsp. chilled butter, cut into 10 slices
- 3 tbsp. cold water
- 1 tsp Apple cider vinegar
Filling
- 4-6 med-lrg Heirloom tomatoes, cut into thin slices
- 1/2 shallot, sliced thin
- sea salt
- pepper
- olive oil
- 1 cup ricotta
- 1/2 cup mozzarella cheese
- 1 tbsp. fresh parsley, minced
- 1/4 tsp nutmeg
- 1 egg
- 1/4 cup parmesan cheese, grated
- Fresh basil Garnish
- 1 tbsp lemon zest Garnish
Instructions
Crust
- In a food processor add 1 cup of flour and 1/4 tsp salt. Pulse to combine. Now add in the sliced butter. Pulse until the butter is well combined and there are no clumps. Mix with a rubber spatula then pulse one more time.
- Pour the mixture into a medium mixing bowl. Pour in the water and vinegar. Stir with a rubber spatula and start pressing the dough down to create a dough texture instead of flour crumbles. Using your hands, press the dough into a ball. Once the ball is in a ball, flatten into a disc. Wrap tightly with plastic wrap. Store in the fridge for 2 hours or up to 1 day.
- 30 minutes before the dough is ready, we will be preparing the tomatoes. We will need to remove the excess water or the galette will not set correctly. To do this, layer the slices on paper towels. Gently pat the tops with paper towels and then sprinkle on sea salt. Get the salt on all the tomatoes and let them sit for 30 minutes.
- Once 2 hours are up, take out the dough from the fridge.
- Line a baking sheet with parchment paper. Preheat an oven to 400°Lightly flour a workspace. Add the dough on top, sprinkle some flour on the dough and start to roll it out. The shape of a circle. The dough is flaky so it will tear easily. You can press any tears together with your fingers. Roll the dough to about 1/8 inch thick.
- CAREFULLY pick up the dough with the rolling pin. To do this start at one end of the dough and roll the dough onto the pin. Roll out the dough onto a baking sheet. Set it aside.
- In a small mixing bowl, add the ricotta, mozzarella, parsley, nutmeg, and a pinch of salt and pepper.
- Spread the cheese mixture on the dough, leaving a 1-inch crust/border.
- Once the cheese is on, start layering the tomatoes.
- Next is the onions.
- Sprinkle on a good amount of sea salt and pepper. ( I go heavy on the pepper)
- Fold in the edges of the dough onto the tomato filling. Leaving the center exposed.
- Crack the egg in a smal bowl with a tbsp. of water then whisk together.
- Brush the crust with the egg wash.
- Bake for 45 minutes. The crust should be nice and golden brown. Remove and let the galette set for 5 minutes. Drizzle on some olive oil and garnish with fresh basil and lemon zest.
- ENJOY!
