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