Beautiful heirloom tomato ricotta galette, bursting with summer flavors. The homemade buttery crust is easy to put together and brings a lovely rustic touch.
Summer is full swing over here and I’m absolutely loving it. Fruits and vegetables are sun-drenched, which makes them juicy and absolutely delicious. It’s definitely time to use them while they are at their best. I suggested a few weeks ago a lovely Whole Wheat Mediterranean Pizza Star Ring, full of summer flavors, and it seems you already love it. Don’t miss also my 15+ Amazing Snacks & Appetizers for even more inspiration for your summer gatherings. When you try my recipes, remember to tag your photos with #delscookingtwist so I can see them too. I also feature some of them in my weekly newsletter, so keep an eye open!
As for today, what about using the new harvested heirloom tomatoes in a lovely galette or rustic pie? Heirloom tomatoes are a thing. While in season, you see them at farmer’s markets and grocery stores. They are easy to recognize: slightly over-sized with a weird, irregular shape, and often come in various colors ranging from yellow, green-ish, orange to red and even dark red when very ripe.
Heirloom tomatoes are indeed an open-pollinated (non-hybrid) heirloom/old cultivar of tomato. As a result, they usually have a shorter shelf life and less disease resistance than hybrids bred to resist against specific diseases. They are grown for a variety of reasons: for their taste, their historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste.
Today I choose to use these gorgeous heirloom tomatoes in a simple galette, laying them down over a homemade buttery crust. Tomato tarts are very common in France and like for many other French people, the classic mustard tomato tart is a common recipe for me in summer. I have always loved it very much, and my friends at university probably remember it as well from the time I prepared it for them at my parents’ house. This time, I used a little bit too much of mustard, which brought us all tears in the eyes while eating it. A funny anecdote from this tomato-mustard tart for all of us.
Do not worry, I thankfully learn from my mistakes and I swear it won’t happen to you in this recipe. That being said, if you find your friends annoying, you know how to make them cry. Just kidding! Joking apart, I suggest you spread 4 to 5 tablespoons of Dijon mustard over your pie crust, then cover with a layer of ricotta cheese. Because the ricotta will bring a mild taste to the whole galette, I usually recommend 5 tablespoons of mustard rather than 4, but this is entirely up to you, based on your sensitivity to mustard.
Add your heirloom tomatoes over, or any other kind of tomatoes if you can’t have a hand on these specific ones. From grape tomatoes to cherry tomatoes, all of them will work just fine. About the crust, I prepared an easy buttery galette, by simply folding the edge of the dough over the filling, which gives a rustic shape to the pie. However, you can also prepare it in a classic pie dish if you wish. The only difference will be that for the galette you brush the edge with beaten eggs, bringing a lovely golden color. Enjoy your galette with a side of salad.
- 2 cups (240g) all-purpose flour
- 1 pinch of salt
- 1 cup (2 sticks, 240g) cold unsalted butter, diced
- ¼ - ⅓ cup (60-80 ml) ice cold water, approx.*
- 1 egg, beaten (for brushing)
- 4-5 Tablespoons Dijon mustard**
- 3 Tablespoons ricotta cheese
- 2 small-medium heirloom tomatoes, sliced
- Coarse salt
- 1 small garlic clove, minced
- 1 Tablespoon dried herbes de Provence or thyme
- For the crust: in a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
- In the meantime, place the tomato slices in a large plate covered with paper towel and sprinkle with coarse salt. Set aside.
- On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
- For the filling, spread an even layer of mustard onto the crust, leaving a 2-3 inch (about 5-7 cm) border all around. Cover with a thick layer of ricotta cheese, then display the tomato slices on top, removing the excess of salt. Sprinkle with mint garlic and herbes de Provence.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the edges with the beaten eggs, and bake at 375 F (190 C) for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
** I suggest 4 to 5 tablespoons of mustard, depending on how much you want to taste mustard in your galette. I am personally more on the heavy side because the ricotta tends to mild the mustard taste a little bit, but you might find that 4 tablespoons are just fine.