A couple of dashes of Apple Cider or White Wine Vinegar*
6-8 Tbsp Ice cold water
6-8oz of Ricotta Cheese
2 Tbsp of Cream Cheese, soften
2/3 cup Parmesan Cheese, grated. Romano or other ‘dry’ cheese will work
1-2 cloves Garlic, minced
1-2 Tbsp Herb combo – Basil, Chives, Parsley, Thyme, Oregano (any combo will do)
½ Lemon Zested, 1 tsp Lemon Juice
Dash of Salt and Pepper
6-8 Heirloom Tomatoes or other combo of Tomatoes. I have not tried this recipe using Roma tomatoes.
1 Egg, beaten for egg wash
Flakey Salt and Pepper
Basil Leaves and/or Chives for garnish
For the crust: In a food processor add the flour and salt. Give it a whirl to mix together.
Add in the cold butter and pulse until it looks like rough sand. Add in 3 Tbsp of water and pulse. Add in an additional tablespoon of water until the dough begins to come away from the side of the food processor. Pour the dough onto a lightly four surface and gently knead the dough and form into a disk shape. Put in the fridge for about 30 minutes.
Tomatoes: In a shallow baking dish, put a paper towel on the bottom, add a ‘cookie’ cooling rack. Slice the tomatoes about ¼ inch thick. Place the tomato slices on the cooling rack. Lightly salt each slice. This will help in pulling out some of the water content. Let rest for about 30m minutes. Pat dry with paper towels before placing the tomatoes on the galette.
Cheese mixture: While the tomatoes are ‘resting’, in a small bowl add the ricotta cheese, cream cheese and mix together until combined. Add in the Parmesan cheese, garlic, salt and pepper. Stir together. Fold in the lemon zest, lemon juice and herbs.
Preheat the oven to 375-400 degrees (depending on your oven temp).
Remove the dough disc from the fridge. On parchment paper sprinkle a little flour and place the dough on it. Roll out the dough, about ¼ inch, to form a rough circular crust.
Spread the cheese mixture on the dough, leaving about 1 ½ inch border from the edge of the crust. Pat the tomatoes to soak up some of the water content. Place the tomatoes on top and around the cheese mixture. Fold the edge of the crust over on top of the tomatoes. The dough will overlap and that’s ok. Pinch the overlap edges together and continue to fold over the tomatoes. There is a big opening in the middle, as should be. In a small bowl, beat the eggs and a dash of water. Brush the crust with the egg wash.
Place the tomato galette in the oven and bake for about 35-40 minutes until the tomatoes and center are bubbly and the crust is golden brown. Let cool for about 15 minutes until the juices and center have settled. Slice like a pie and serve. Goes wonderfully well with a green salad or a favorite protein, side dish or lunch/breakfast. Let’s just say it’s good anytime.
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