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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!
Course: Entrée
Cuisine: Irish
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!