Heirloom Tomato Galette
An August recipe. Ripe tomatoes, a layer of whipped ricotta to keep the pastry dry, and a crust that shatters.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 hr 20 min, plus chilling
- Makes
- One 10-inch galette, serves 6
What you need
- 1.25 cups all-purpose flour
- 1/2 tsp kosher salt
- 9 tbsp cold unsalted butter, cubed
- 3 to 4 tbsp ice water
- 1.5 lb heirloom tomatoes, mixed sizes
- 1 cup whole-milk ricotta
- 1 oz Parmesan, finely grated
- 1 garlic clove, grated
- 1 egg, beaten, for the wash
- Basil, olive oil and flaky salt to finish
Method
-
Make the dough
Rub the cold butter into the flour and salt until you have pieces ranging from pea-sized to flat flakes. Add ice water a tablespoon at a time until it just holds together. Flatten into a disc, wrap, and chill for 1 hour.
-
Salt the tomatoes
Slice the tomatoes 1/4-inch thick, lay them on a rack over a tray, and salt them lightly. Leave for 30 minutes, then blot dry. This step is the difference between a crisp galette and a soggy one.
-
Whip the ricotta
Beat the ricotta with the Parmesan, garlic and a good grind of pepper until smooth and spreadable.
-
Assemble
Roll the dough to a rough 13-inch round on parchment. Spread the ricotta to within 2 inches of the edge, shingle the tomatoes over it, then fold the border up in loose pleats.
-
Bake
Brush the pastry with egg wash and bake at 400°F for 40 to 45 minutes, until the crust is deep golden underneath as well as on top. Lift a corner with a spatula to check.
-
Rest
Cool for at least 20 minutes before cutting so the filling sets. Finish with torn basil, olive oil and flaky salt at the table.
Use a hot surface
Slide the galette, parchment and all, onto a preheated baking sheet or pizza steel. The blast of bottom heat sets the base before the tomatoes can release into it.