I have had this tomato galette recipe idea in my head for a while and was thrilled when after making it turned out perfectly the first time. Herb and garlic ricotta gives the tart its body and helps to prevent a soggy pastry bottom from all the delicious tomato juices. I’ve used my favourite sour cream pastry recipe because it delivers a golden flaky crust every time.
Pastry work is tricky and finicky which is why I often prefer the ease and simplicity of a galette. It’s rustic and free-form and you get all the benefits of a crisp flaky crust without the blind baking stage.
I do pre-chill this pastry but have also flash-chilled it in the freezer when I didn’t plan ahead. Either way, you need to take it out when it’s just soft enough to roll out.
I’m never too precise about rolling it out perfectly either and that really doesn’t matter, as long as you leave a generous 5cm – 6cm rim to fold up over the tart. If it breaks, simply pinch the pastry back together. As you can see things are far from perfect here.
Most importantly, using the best tomatoes cannot be stressed enough, and I have used the most incredible heirloom tomatoes which I ripened to their max. Underripe tomatoes that are out of season will just not be good enough here.
I slice them on a board and then season well with sea salt, pepper, and a light sprinkle of sugar. This allows some of the juice to drain off, seasons the fruit plus adds that tiny dash of sweetness that is so important to break the acidity of the tomatoes.
I added Parmesan to the tart just because it makes it more delicious, and you can even add two tablespoons to the pastry. This galette is adaptable to your own taste and I think a blend of ricotta and goat’s cheese would be wonderful here too.
Tips to consider when making a fresh summer tomato galette:
- Firstly, Use very ripe and the best summer tomatoes you can find. Use a variety of tomatoes to create different colours and flavours.
- Secondly, pre-slice the tomatoes and ensure they are at room temperature for at least half an hour before you assemble the galette.
- Thirdly, if the tomatoes are very watery after slicing and seasoning them, lay them on a double layer of kitchen towel to drain some of the liquid off. I find that by allowing them to sit on a board for a bit, enough liquid comes off.
- Finally, the ricotta cheese base prevents the juices from soaking into the pastry and gives the tomato galette body. Make sure you season this well.
- Add more Parmesan if you want a cheesier pie or pie pastry, or substitute with Gruyere or mature Cheddar.
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My other galette recipes:
Tomato galette – serves 4 for a light meal with a salad
- 160 gms flour
- ½ tsp fine salt
- 1 tsp sugar
- 115 gms semi-softened butter you should be able to press your finger into it
- ¼ cup full-fat sour cream
- 1 egg lightly beaten to brush the pastry
- 2 Tbsp finely grated Parmesan cheese optional
- 250 gms smooth or crumbly ricotta
- 1 Tbsp chopped parsley
- 1 Tbsp chopped basil
- 2 cloves garlic crushed
- Salt & pepper
- 650 gms perfectly ripe mixed heirloom tomatoes thickly sliced (+- 1 1/2 pounds)
- 1 – 2 tsp sugar
- 4 Tbsp finely grated Parmesan or Pecorino plus extra shavings to garnish optional
- 3 tsp balsamic glaze or balsamic vinegar
- 1 Tbsp olive oil
- 3 thyme stalks leaves stripped (about 1 teaspoon)
To make the pastry:
- Make the dough in advance, allowing at least 1 hour to rest in the fridge.
- Using a stand mixer fitted with the scraping paddle attachment, briefly whisk the flour, salt, and sugar together in a bowl until well combined.
- Add the cool but softened butter and sour cream (and parmesan if using) to the flour mixture and mix for about 20 – 30 seconds until the dough starts coming together. You could also use a food processor or mix it by hand or use a pastry cutter. Do not overwork the dough and it’s ok if some of the butter is visible in the pastry.
- Tip the dough out onto a lightly floured surface and bring it together into a cohesive ball (do not overwork the dough). Flatten it with your hands to make a disc about 2cm thick and wrap it tightly in plastic wrap and let it sit in the fridge for 2 hours or overnight.
- When you are ready to bake, preheat the oven to 200C/400F. Remove the dough and allow it to soften to the point where you can roll it out. You want to do this as close to the baking time as possible but this will depend on the temperature of the room.
To make the tomato galette:
- Make the filling by mixing the ricotta with the herbs and garlic until smooth and well combined. Season well with salt and pepper.
- Cut the tomatoes on a board and lay them flat. Season well with salt & pepper and sprinkle over the sugar. If necessary, drain the slices on a double layer of kitchen paper towel.
- Roll the pastry evenly into a large circle about 30cm in diameter. Gentle lift this over your rolling pin and place it on a large baking sheet lined with baking paper.
- Spread the ricotta filling evenly into the middle of the pastry allowing a 4 – 5cm border. Sprinkle 2 tablespoons of the grated parmesan over this.
- Lay one layer of the tomato slices on top of the cheese then season well with salt and pepper and sprinkle over half the thyme leaves. Add another layer of tomatoes over this where they fit, and then top with the remaining thyme leaves, and Parmesan cheese, and season once again. Drizzle lightly with olive oil and balsamic glaze or vinegar.
- Fold the edges of the pastry into and over the tomatoes and ricotta slightly to create a border. Brush the pastry with a beaten egg.
- Bake for 40 – 45 minutes and until golden brown. Loosely cover the galette with foil from about 20 minutes into the baking time to prevent over-browning if necessary.
- Remove and serve either warm or at room temperature. Garnish with shavings of Parmesan cheese (optional)