Tomato Ricotta Galette

One thing I love about Instagram collaborations is the chance to try something you may not have thought of otherwise.  It couldn’t have been more true with the #wesaytomatoes  collaboration, as I rarely do savoury baking, but what better way to make the most of tomato season!

I love heirloom tomatoes and all their different shapes, sizes and colours, and wanted to incorporate them into my galette, so I made a point of using multiple different colours.

The ricotta is a no brainer, like is there anything better than ricotta with tomatoes and a liberal amount of olive oil?

Speaking of olive oil, don’t be afraid of a little glug or two on the tomatoes. In order to evenly cover them, use a brush to brush on the oil, if needed.

Be sure to check out the #wesaytomatoes hashtag on Instagram for plenty of other delicious tomato recipes!

Crust Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp sea salt
• 1/2 tsp sugar
• 1/2 cup butter (straight from the fridge, cut into 1 inch pieces)
• 1/2 cup cold water
• 2 tbsp vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

• 1/4 cup ricotta
• 3 large heirloom tomatoes, sliced
• Olive oil
• Salt and Pepper
• Egg wash (1 egg mixed with 1 tsp water)
• Flaky sea salt, to finish

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together. Flatten dough into a disk and wrap and refrigerate for at least an hour.

Preheat oven to 400F.

Roll out pie dough into a 13 inch round and carefully transfer to a parchment lined baking sheet. Refrigerate for 15 minutes.

Carefully spread ricotta in the middle of the dough round, leaving a 1-2 inch border around the dough.  Arrange sliced tomatoes in concentric circles, starting from the outside and piling in the middle.  Drizzle tomatoes with olive oil and season with salt and pepper.

To seal the filling in the galette, carefully fold the dough edge over the tomatoes, pinching the bottom edge of the galette to make sure it all stays together.  Refrigerate for 20 minutes.

Brush with egg wash and sprinkle pastry with flaky salt for garnish.

Bake at 400F for 20-25 minutes, until pastry is set and beginning to brown.  Reduce heat to 375F and bake for 30-35 minutes until pastry is brown and juices are bubbling.  Sprinkle tomatoes with more flaky salt if desired.  Allow to cool for 1 hour.