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Tomato and Ricotta Galette
A late summer essential
The seasons are shifting — can you feel it? The berries and cucumbers are fading. Night descends a touch earlier each day. This week, I started reaching for my sweatshirts, spices, and chocolate — all definite signs that fall is nipping at our heels.
I still have one foot firmly planted in summer, though. There’s still time for eating peaches over the sink, sneaking midday popsicles, and harvesting buckets of tomatoes.
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Here in southern Ontario, our heirloom and slicer tomatoes are really coming into their own right now. These are basically the only weeks of the year I eat fresh tomatoes, so you’d better believe that I’m rotating through Pan con Tomate, fresh salsa, tomato sandwiches, egg-tomato stirfries, panzanella, and alllll the tomato pastas and salads. No complaints — I know it’s fleeting, and will enjoy each juicy bite while I can.
It’s also THE time to make the tomato and ricotta galette from my cookbook, Baked to Order. Flaky, buttery crust and creamy ricotta filling create the perfect vehicle for that bumpy heirloom tomato sitting on your counter. This was actually the last recipe to be added to my book. Originally we’d slotted the plum and honey frangipane galette in its spot (it’s still in the book, just as a variation of this recipe); but at the last minute decided we needed to include another savory hero recipe. I’m so glad we did — it’s a winner!
Tomato and Ricotta Galette
Makes one 9-10” galette | Recipe from Baked to Order
For the ricotta filling:
120g (½ cup) full-fat ricotta cheese
33g (⅓ cup) Parmesan, freshly grated
1 small shallot, finely diced
15g (1 Tbsp) Dijon mustard
Salt and pepper, to taste
One single crust unbaked pie dough
340g (¾ lb) ripe but firm tomatoes, preferably heirloom (about 2–3 medium)
1 egg, whisked with 1 tsp milk or water and a pinch of salt, for egg wash
Flaky salt and pepper, for sprinkling
Olive oil, for drizzling
Fresh basil leaves or finely chopped chives, for garnishing (optional)
Make the Ricotta Filling: Mix the ricotta, Parmesan, shallot, and mustard until smooth. Season with salt and pepper and set aside.
Assemble and Bake the Galette: Preheat the oven to 400°F (200°C) with a rack in the middle (and a baking stone or steel, if you have one).
Cut the tomatoes into ¼-inch-thick slices and spread in an even layer on a cutting board or plate. Sprinkle liberally with kosher salt. Let sit for 15 minutes to allow the juices to release.
Remove a disc of chilled pie dough from the fridge and let it stand for about 5 to 10 minutes, just long enough to make it pliable. (You will only need one crust for the galette, so if you’ve made a full batch the second disc can be frozen or used for another project.) On a floured surface, roll into a 13- to 14-inch round between ¼- to ⅛-inch thick. Roll from the center out, giving the dough a quarter turn after every roll to avoid sticking and ensure an even thickness. Use kitchen shears to trim the edges to neaten, if desired. Dust off any excess flour and transfer, still on the parchment, to a baking sheet.
Spread the ricotta filling evenly over the chilled pie dough, leaving a 2-inch border all around. Drain the extra liquid from the tomatoes and blot them dry with a paper towel. Arrange the tomato slices evenly on top of the cheese. Fold the edges of the dough over the filling, overlapping as you go around. Refrigerate the galette until the pastry is firm, about 20 to 30 minutes.
Right before baking, brush the crust with the egg wash. Generously sprinkle the top of the entire galette with flaky salt and pepper, and drizzle the tomatoes with olive oil. Note: If you have some everything bagel seasoning in your pantry, sprinkle it over the crust for some extra crunch and texture (even just sesame seeds would add a nice touch).
Bake until the crust is deeply golden and the tomatoes are cooked, about 40 to 45 minutes. Transfer to a wire rack and cool for about 10 minutes. Garnish with fresh basil or chives, if desired. Serve warm or at room temperature.