Heirloom Tomato Galette
A gorgeous tomato galette with colorful heirloom tomatoes, ricotta cheese, and a flaky pastry crust flecked with cheddar and mozzarella cheeses.
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Equipment
- Rolling Pin, Bench Scraper, Pastry Cutter
Ingredients
Crust
- 1 ¼ cups all-purpose flour, spooned and leveled, plus extra for rolling
- 1 tsp granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup cold unsalted butter, cut into 8 pieces
- ½ cup grated cheddar cheese
- ¼ cup grated mozzarella cheese
- ¼ cup cold whole milk or ice water
- 1 tsp apple cider vinegar
- 1 egg, lightly beaten (for egg wash)
Filling
- ½ cup ricotta cheese
- 2 medium heirloom tomatoes
- 1 ½ cups cherry and/or grape tomatoes
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme sprigs
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Crust
- In a mixing bowl, combine the flour, sugar and salt. Scatter the butter over the flour and use a pastry cutter to cut the butter into smaller chunks, about 1/4 inch in size. Now use your fingers and smash each chunk of butter flat.
- Add the cheese and toss to combine.
- Drizzle the apple cider vinegar and milk over the flour mixture and toss to combine. Dump the mixture out onto a clean work surface, and use your hands to gather the crumbs together. Keep gathering and pressing the crumbs together until it comes together into a ball – this should only take a minute or two. Use your bench scraper to scrape all the bits of dough off the work surface, if any of it sticks.
- Lightly flour your work surface, the ball of dough, and your rolling pin. Roll the dough out, using using your bench scraper to loosen the dough from your work surface, and sprinkling more flour as needed to keep it from sticking, into a rough circle about 1/4 inch thick. There may be a few cracks in the dough, and you should see visible chunks of butter throughout.
- Fold the dough into thirds, like a letter, and then in thirds again, so you have a neat little package of dough. Roll the dough out again into a circle measuring about 12 inches in diameter.
- Line a baking sheet with a piece of parchment paper, and lay the dough on the paper. Refrigerate for 15 minutes.
Filling and Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Remove the baking sheet from the fridge. Spread the ricotta cheese onto the dough, leaving a 1 inch border of dough all the way around.
- Slice the tomatoes about 1/4 inch thick, blot them with a paper towel to remove excess moisture, and arrange them over the ricotta cheese. Drizzle the tomatoes with the olive oil and honey.
- Fold the edge of the dough up, overlapping and creasing it as needed. Brush the edge of the dough with the beaten egg.
- Bake the galette for about 45-55 minutes, until the crust is golden brown and crisp.
- Cool for about 30-45 minutes, and serve warm or at room temperature. Sprinkle with salt and fresh thyme before serving.
Notes
This galette is best eaten within several hours, as the leftovers do not keep well from all the moisture in the tomatoes.
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