Tomato Galette
A simple and elegant tomato galette features sliced tomatoes, cheese, and herbs baked into a rustic, free-form pastry crust, capturing the essence of summer.
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Instructions
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Preheat oven to 400 F.
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Combine flour and salt in a food processor, then pulse in butter until pea-sized before transferring to a bowl.
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Gradually add vinegar and ice water to the flour mixture, working it until a cohesive dough forms.
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Shape the dough into a disk, wrap, and refrigerate for at least 30 minutes.
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For the filling, mince 2 garlic cloves and mix them with ricotta, Parmesan, basil, oregano, salt, and pepper; season to taste.
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Thinly slice the remaining garlic clove.
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On floured parchment, roll the dough into a 13-inch circle.
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Spread the ricotta mixture over the dough, leaving a 1.5-2 inch border.
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Arrange 1/4-inch sliced tomatoes evenly over the ricotta.
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Fold the dough border over the tomatoes to form a free-form crust.
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Place the thinly sliced garlic on the tomatoes, then sprinkle with salt and drizzle with olive oil.
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Chill the galette on a parchment-lined baking sheet for 15 to 20 minutes.
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Bake for 40 to 50 minutes until the crust is golden brown.
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Serve warm or at room temperature, garnished with extra Parmesan, basil, or oregano as desired.