Description
A stunning and delicious free-form tart featuring a flaky, buttery crust filled with creamy ricotta and vibrant, sweet heirloom tomatoes. Perfect for a relaxed summer meal.
Ingredients
- For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 4–6 tablespoons ice water
- For the Filling:
- 1/2 cup (120g) whole milk ricotta cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 large egg yolk
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Topping:
- 1 lb (450g) mixed heirloom tomatoes, sliced 1/4-inch thick
- 1 tablespoon olive oil
- Flaky sea salt, for sprinkling
- For Egg Wash:
- 1 egg yolk + 1 tablespoon water, whisked
Instructions
- 1. Prepare the Dough: In a large bowl, whisk flour and salt. Cut in cold butter until coarse crumbs form with pea-sized pieces. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and refrigerate for 30 minutes.
- 2. Prepare Filling & Tomatoes: Slice tomatoes 1/4-inch thick, arrange on paper towels, and lightly salt; let sit 15-20 minutes to drain. In a bowl, combine ricotta, Parmesan, egg yolk, garlic, basil, thyme, salt, and pepper.
- 3. Assemble the Galette: Preheat oven to 400°F (200°C). Roll dough into a 12-14 inch circle on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread ricotta filling, leaving a 2-inch border. Blot tomatoes dry and arrange over filling. Fold dough edges over tomatoes, pleating as you go. Brush crust with egg wash.
- 4. Bake: Bake for 35-45 minutes, or until crust is golden brown and tomatoes are tender. Let cool for 10-15 minutes before slicing. Drizzle with olive oil and sprinkle with flaky sea salt before serving.
- Prep Time: 30 mins
- Cook Time: 40 mins