Heirloom Tomato Galette with Savory Herb & Cheese Crust
A variety of summer tomatoes layered over sweet Walla Walla onions and ricotta cheese, baked in a savory herb and parmesan cheese pastry. Serve warm or cold with a crisp green salad!
Servings: 8
Ingredients
CRUST:
- 2 1/2 c. all-purpose flour
- 1 tsp. salt
- 1 c. frozen unsalted butter grated
- 1/2 c. ice cold water
- 3 T. shredded Parmesan cheese
- 1 tsp. dried oregano leaves
- 1 tsp. dried thyme leaves
FILLING:
- 4 med. Heirloom tomatoes assorted colors, sliced ¼-inch thick
- 1 med. Walla Walla sweet yellow onion chopped
- 2 cloves garlic minced
- 1/4 c. ricotta cheese
- 1/4 c. mozzarella cheese
- 2 tsp. lemon juice
- 1 T. chopped fresh basil plus more for garnish
- Salt and black pepper to taste
Instructions
- CRUST: In a large bowl, combine flour and salt. Cut in butter with a pastry blender or fork until it resembles a coarse meal. Using a wooden spoon, stir in ice-cold water, parmesan cheese, oregano, and thyme leaves until well combined. With floured hands, divide the dough in half and shape it into 2 disks. Wrap one disk in plastic refrigerate or freeze it to use later.
- On a well-floured surface, roll out the other disk into a 13-inch round. Transfer to a baking sheet lined with parchment paper. Refrigerate while you prepare the filling.
- FILLING: Place the sliced tomatoes on a baking sheet lined with paper towels. Let stand so that the paper towels absorb the moisture for at least 30 minutes.
- Heat olive oil in a large sauté pan over medium heat. Add the onions and cook for 8-10 minutes until softened and translucent. Add garlic and sauté for 30 seconds more. Remove from heat and allow to cool slightly.
- In a small bowl, combine ricotta, mozzarella, lemon juice, basil, salt, and pepper. Add cooled onions and garlic mixture; stir until combined.
- TO ASSEMBLE: Using an offset spatula, spread a thin layer of filling gently over the pastry, leaving a 1-1/2-inch border around the edges. Pat the tomatoes dry with paper towels and place them in a circular pattern around the outer edges directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette.
- Fold the edges over, crimping and overlapping the edges. Brush the edges with egg wash.
- Bake at 4oo degrees until the galette begins to brown, about 15 minutes. Reduce heat to 375 degrees and bake until golden brown on the top and bottom, about 20-25 minutes more.
- Cool for 5 minutes on a wire rack. Serve warm garnished with fresh basil, Enjoy!
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