A galette is a free-form tart, so it does not need a special pan. Salt the tomatoes while the pastry chills to draw off excess juice. This recipe makes one 9-inch galette for six servings.
Serves: 6
Prep: 25 minutes, plus 30 minutes chilling
Cook: 40 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine salt
- 8 tablespoons cold unsalted butter, cubed
- 4 to 5 tablespoons ice water
- 1 cup ricotta
- 1/3 cup grated Parmesan
- 1 teaspoon lemon zest
- 1 pound ripe tomatoes, sliced 1/4 inch thick
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 egg, beaten
- 6 basil leaves, torn
Method
- Pulse flour, salt, and butter until pea-size pieces remain. Add 4 tablespoons ice water and pulse until the dough begins to clump, adding the last tablespoon only if dry.
- Shape into a disk, wrap, and chill for 30 minutes. Lay tomato slices on a towel, sprinkle lightly with salt, and drain for 15 minutes.
- Heat the oven to 400°F. Mix ricotta, Parmesan, lemon zest, and oregano. Roll dough into a 12-inch circle on parchment.
- Spread the ricotta mixture over the center, leaving a 2-inch border. Arrange tomatoes over it and drizzle with olive oil.
- Fold the border over the filling in overlapping sections. Brush pastry with beaten egg and transfer parchment to a baking sheet.
- Bake for 35 to 40 minutes until the crust is golden and the tomatoes are tender. Rest 10 minutes, then add basil and slice.
Variations
Use cherry tomatoes halved lengthwise or add a few thin zucchini ribbons. If the pastry softens while shaping, chill it again before baking.
Storage and reheating
Refrigerate leftover slices covered for up to 3 days. Reheat on a baking sheet at 325°F until warm.
For a brunch plan, use the early-start breakfast prep guide and weekly breakfast grocery list. Put tomatoes and ricotta on the Lucru Home grocery list.
