Print

Rustic Heirloom Tomato Galette

rustic heirloom tomato galette - featured image
Print Recipe

A warm, flaky crust galette filled with vibrant heirloom tomatoes, creamy ricotta, and fresh basil, perfect for easy summer cooking and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90–120 ml) ice-cold water
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 4–5 medium heirloom tomatoes (about 1 ½ pounds / 700 g), sliced thick
  • 1 cup (250 g) whole milk ricotta cheese
  • ¼ cup (10 g) fresh basil leaves, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Sea salt and freshly ground black pepper, to taste
  • ½ teaspoon dried oregano or thyme
  • ¼ cup (20 g) grated Parmesan cheese (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar.
  2. Add 1 cup cold, cubed unsalted butter. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
  3. Gradually add 6-8 tablespoons ice-cold water, stirring with a fork until dough just starts to come together. Form dough into a rough disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Slice heirloom tomatoes about ¼-inch thick. Place in a colander, sprinkle lightly with salt, and let drain for 10 minutes.
  5. In a bowl, mix ricotta with minced garlic (if using), chopped basil, dried oregano, a pinch of salt, and pepper. Adjust seasoning to taste.
  6. On a floured surface, roll chilled dough into a roughly 12-inch circle about ⅛ inch thick. Transfer dough to a parchment-lined baking sheet.
  7. Spread ricotta mixture evenly over dough, leaving a 2-inch border all around. Arrange tomato slices on top in a single layer. Sprinkle with black pepper, drizzle olive oil, and sprinkle Parmesan if desired.
  8. Fold edges of dough over filling, pleating to create a rustic border. Brush crust with olive oil or egg wash for a golden finish.
  9. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and crisp and tomatoes are tender but hold shape.
  10. Let galette cool for 10 minutes before slicing. Garnish with extra basil leaves and drizzle olive oil if desired. Serve warm or at room temperature.

Notes

Keep butter and water ice-cold for a flaky crust. Drain tomatoes to prevent soggy crust. Don’t overwork dough to avoid toughness. Cover crust edges with foil if browning too fast. Reheat slices in oven to maintain flakiness.

Nutrition

Keywords: heirloom tomato galette, rustic tomato tart, ricotta basil galette, summer tomato recipe, easy tomato galette, homemade ricotta galette

Find it online: https://fuzzyforker.com/rustic-heirloom-tomato-galette-recipe-easy-homemade-ricotta-basil-delight/