Heirloom Tomato Ricotta Galette

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Author: Delphine Fortin
Prep Time: 45 mins
Cook Time: 40 mins
Total Time: 1 hour 25 mins
Yield: 4-6 servings 1x
Category: Savory
Cuisine: Plant-based

Beautiful heirloom tomato ricotta galette, bursting with summer flavors. The homemade buttery crust is easy to put together and brings a lovely rustic touch.

Ingredients

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For the crust:

2 cups (240g) all-purpose flour
1 pinch of salt
1 cup (2 sticks, 240g) cold unsalted butter, diced
1/4 – 1/3 cup (60–80 ml) ice cold water, approx.*
1 egg, beaten (for brushing)

For the filling:

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

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Instructions

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.

Notes

* All-purpose flours can have a different density from one brand to another, hence you might need more or less water depending on which one you use. Remember that your dough must form a firm ball without being too sticky.

** 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.