Tomato Ricotta Galette

Ah, summer! The time when the sun kisses your skin, the days stretch endlessly, and gardens burst with the season’s bounty. And speaking of bounty, have I got a recipe that celebrates the very essence of summer on a plate – the Tomato Ricotta Galette. This dish is my love letter to those warm, lazy afternoons filled with light and flavor. I’m thrilled to share this recipe with you, which pairs the freshness of tomatoes with the creamy richness of ricotta, all wrapped up in a buttery, flaky crust.

Ingredients

For this delightful galette, you’ll need:

• For the pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
• For the filling:
  • 1 cup ricotta cheese
  • 1 egg (for the ricotta mixture)
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp each of salt and pepper
  • 1 tbsp fresh basil, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 egg beaten (for brushing the pastry)
• For garnish:
  • Fresh basil leaves
  • A drizzle of olive oil
  • Sea salt flakes

How to Make Tomato Ricotta Galette

1. Prepare the pastry:
   • In a mixing bowl, combine flour and salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add ice water and mix just until the dough comes together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Make the filling:
   • In another bowl, mix ricotta with one egg, Parmesan, salt, pepper, and chopped basil until well combined.
3. Assemble the galette:
   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
   • Spread the ricotta mixture over the dough, leaving a 2-inch border. Top with sliced onions and halved cherry tomatoes.
   • Fold the edges of the dough over the filling, pleating as needed. Brush the dough with beaten egg.
4. Bake:
   • Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
   • Let it cool slightly before garnishing with fresh basil, a drizzle of olive oil, and sea salt flakes.

Helpful Tips

• Chill the pastry: Keeping the pastry cold before baking helps achieve that wonderfully flaky crust.
• Drain the ricotta: For a firmer filling, strain the ricotta in a sieve for a few hours or overnight to remove excess moisture.

Substitutions/Variations

• Cheese Variations: Swap out ricotta for goat cheese for a tangier flavor, or add mozzarella for extra meltiness.
• Add proteins: For a heartier dish, layer pre-cooked sliced sausage or crumbled bacon under the tomatoes.

Frequently Asked Questions

Can I use store-bought pastry? Absolutely! For a quicker preparation, feel free to use a ready-made pie crust.

What other vegetables can I use? Feel free to throw in zucchini slices, eggplant, or even a sprinkle of spinach to add different flavors and textures.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

More Relevant Recipes

If this galette has your mouth watering, why not explore these other delicious offerings from our kitchen?

• Grinch Cookies: Perfect for a festive treat, these whimsical cookies bring a touch of magic to any holiday gathering.
• Ziti alla Genovese: A Classic Italian Delight: Dive into the depths of Italian cuisine with this hearty pasta dish, rich with onions and beef stewed to perfection.

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