Description
Mediterranean-inspired Tomato Ricotta Galette whisks you through rustic Italian countryside flavors with golden, crisp pastry embracing sweet summer tomatoes and creamy ricotta. Rustic elegance meets simple pleasure in this effortless French-style tart perfect for relaxed weekend gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 1 small red onion, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup cold unsalted butter, cubed
- 1 1/4 cups all-purpose flour
Seasoning and Herbs:
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh basil, chopped
- Sea salt flakes
- Fresh basil leaves
Binding and Egg Wash:
- 1 egg (for the ricotta mixture)
- 1 egg, beaten (for brushing the pastry)
- 1/4 cup ice water
- 1/4 teaspoon salt
- Olive oil (for drizzling)
Instructions
- Craft a delicate pastry base by blending flour and salt, then incorporating cold butter until the texture mimics fine breadcrumbs. Introduce icy water gradually, kneading until a cohesive dough emerges. Shape into a flat disc, encase in plastic wrap, and refrigerate for half an hour to develop flavor and structure.
- Whisk ricotta with a fresh egg, grated Parmesan, aromatic herbs, and subtle seasoning, creating a creamy, herbaceous filling that will anchor the galette’s core.
- Heat the oven to a moderate temperature, preparing a welcoming environment for the rustic pastry. Gently roll the chilled dough into a generous circular shape on a lightly dusted surface, transferring it carefully to a parchment-lined baking sheet.
- Spread the herbed ricotta mixture across the dough’s surface, maintaining a generous border for folding. Artfully arrange caramelized onions and vibrant, ripe tomato slices atop the creamy base.
- Elegantly fold the exposed dough edges inward, creating rustic pleats that embrace the filling. Brush the pastry with a whisked egg, encouraging a golden, glossy finish during baking.
- Bake until the galette transforms into a bronzed, bubbling masterpiece, approximately 35-40 minutes. Allow a brief cooling period, then embellish with fresh basil leaves, a drizzle of fruity olive oil, and a sprinkle of flaky sea salt.
Notes
- Ensure butter is cold when making the pastry to achieve a flaky, tender crust that crumbles perfectly.
- Mix ingredients gently to prevent overworking the dough, which can make the galette tough and dense.
- Use ripe, in-season tomatoes for maximum flavor and juiciness in the final dish.
- Consider draining ricotta beforehand to prevent excess moisture from making the crust soggy during baking.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg