Easy Tomato Galette
A rustic and elegant savory tart that combines a crisp, buttery crust with a luscious layer of creamy ricotta and vibrant heirloom tomatoes. This American-French fusion dish manages moisture perfectly, creating a professional-grade pastry that is surprisingly simple to assemble at home. Perfect for a summer lunch or a sophisticated appetizer.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Main dish
- Method: Baking
- Cuisine: American-French Fusion
- Diet: Vegetarian
Ingredients
1 round store-bought pie crust, chilled
3 large heirloom tomatoes, sliced
1/2 cup whole milk ricotta cheese
1/4 cup Parmesan cheese, finely shredded
1 tbsp fresh basil, chiffonade
1 tbsp extra virgin olive oil
Instructions
Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
Roll out the chilled pie crust on a lightly floured surface to your desired thickness.
Spread the ricotta cheese evenly over the center of the crust, leaving a 2-inch border around the edges.
Layer the sliced tomatoes over the ricotta.
Fold the edges of the pastry over the filling, pleating as necessary to secure the shape.
Bake for 35 minutes or until the crust is golden brown and the tomatoes are tender.
Remove from the oven, sprinkle with Parmesan and fresh basil, then drizzle with extra virgin olive oil before serving.
Notes
Ensure the pie crust is kept cold until the moment of assembly to achieve a flaky crust. Using whole milk ricotta is recommended to maintain the hydrophobic barrier that prevents the crust from becoming soggy.
Find it online: https://kindeat.com/easy-tomato-galette-recipe/