Heirloom Tomato Galette is the flakiest pastry dough ever filled with a basil ricotta cheese filling topped with sweet, colorful heirloom tomatoes. This galette is the perfect way to celebrate summer’s finest!
Welcome to my 15th and final Farmer’s Market Friday! Has it really been 15? I had no idea I’d done that many posts until I went through them all to do a final round up. This series has been a lot of fun for me, but as fall draws near, I find myself ready to move on from summer produce. Let’s recap all 15, including this week, shall we?
15. Heirloom Tomato Galette (right here!) 🙂
I gave this final post a LOT of consideration, and I chose to close out the series with these sweet and colorful HEIRLOOM TOMATOES. 🙂
Sure, summer is about so many things to me, but you can’t dispute the fact that heirloom tomatoes are some of the best produce summer provides. Summer means color — lots of color — and these beauties are as colorful as it gets.
Which is why I’m including about 1,000 photos for you to bask in their colorful glow as well. 🙂
I couldn’t help but think that a galette would be the best way to showcase a colorful array of heirloom tomatoes, and I was very excited about this dish. I posted a Butternut Squash, Leek, and Gruyere Galette some months back, which is one of my favorite things on the planet. Well, this heirloom tomato version is right up there next to it.
This galette utilizes one of the flakiest, easiest, full proof pastry doughs there is. I got this recipe from cooking school, which was dubbed “super dough”, and rightfully so. It’s full proof because there’s 2 whole sticks of butter in it. More butter = more forgiving, so stash the diets aside for this one. This dough is serious perfection and you need it for your pastry arsenal. 🙂
This super dough is rich and flaky from the additions of milk and vinegar also. You can see the golden brown crust for yourself, and the taste is the stuff dreams are made of.
Not only is this crust the bomb, but you can make the dough in your food processor in under 5 minutes, and this is probably one of the only recipes that does not require chilling. You certainly can chill it before rolling, but it’s not required. I told you it was full proof. 🙂 If you want step by step photos on how to make the dough and assemble the galette, check out my butternut squash galette post here.
Enough about the super dough now, because we have to get to this luscious filling. Before I began my dough, I sliced up my heirloom tomatoes, salted them, and placed them on a baking sheet lined with paper towels to absorb most of the moisture.
They sat on the paper towels roughly an hour and a half, because I was called to help my husband with something. Didn’t he know I was making a galette?? 🙂 I did not pat them down again or remove the seeds, so my crust was a bit soggy in the middle of the finished product. It didn’t bother me because there was plenty of crisp edges. If you’re worried about a soggy crust, pat the tomatoes down with dry paper towels after they’ve sat for a while, and even remove the seeds if you desire.
I whipped up a simple ricotta-mozzarella cheese filling with onions, garlic, fresh basil and lemon juice, and spread a thin layer of it over the bottom of the rolled out dough, leaving 1 1/2″ border all the way around. I overlapped the tomatoes around the outer edge in a circular pattern, then filled the middle with the slices that were left. Crimp or fold the edges of the crust over the tomatoes.
Brush the top of the crust with egg wash so it gets nice and golden brown in the oven, and voila! You’ve got a beautiful galette.
I topped the galette with chopped fresh basil, and was it ever good. I was fully prepared to drizzle balsamic glaze over it, but it was so delicious, I never did! Sometimes I really surprise myself. 🙂
I almost went “caprese” on this galette, but I feel that I go that direction far too often…kind of like the balsamic glaze? This is close enough to being a caprese, but just a little different. You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on.
You can serve this galette as a main dish with a green salad, or as a side with roasted chicken, beef, or whatever your cooking up alongside. It’s so versatile, and it’s not every day that you get pie for dinner, so go BIG. 🙂
I sort of feel bad about inundating you with photographs here, but this Heirloom Tomato Galette was pure eye candy for me. When that happens, I get a little nuts-o. I can’t think of a better way to end my Farmer’s Market Friday series today. I feel that we’re going out with a bang. A sweet, colorful, heirloom tomato bang. And thank you for following along. 🙂
- 10 ounces all purpose flour (about 2 cups)
- ½ teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter cut into ½" cubes
- ⅓ cup milk (I used non-fat)
- 1 tablespoon apple cider vinegar
- 1 egg yolk and 2 teaspoons of water for egg wash
- (4) medium heirloom tomatoes in different colors, sliced about ¼" thick
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ¼ cup ricotta cheese (I used full fat)
- ¼ cup grated mozzarella cheese
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh basil, plus more for garnish
- salt and pepper, to taste
- Place the flour and salt in the bowl of a food processor and pulse to combine. Remove the lid and top with the cold butter chunks. Replace the lid and pulse 30-35 times, or until the mixture resembles a coarse meal with the butter in pea-sized chunks.
- Mix the vinegar with the milk in a measuring cup. With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball. Remove from the processor on a lightly floured work surface and flatten into a disk. At this point, the dough can be wrapped in plastic wrap and chilled, or roll it out and assemble the galette.
- Place the sliced tomatoes on a platter or baking sheet lined with a bread towel or paper towels. Sprinkle with salt and pepper, and let stand so that the paper towels absorb the moisture, at least 30 minutes.
- Heat the olive oil in a sauté pan over medium heat. Add the onion and cook 8-10 minutes, until softened and translucent. Add the garlic and sauté 30 more seconds. Remove from heat and allow to cool slightly.
- In a small bowl, combine the ricotta, mozzarella, lemon juice, basil, and salt and pepper. Add the cooled onion and garlic mixture and stir until combined.
- Roll the dough out in a large circle ⅛" thick, and roll it loosely around a rolling pin. Unroll the dough onto a large cookie sheet. Using a baby offset spatula, spread a thin layer of ricotta filling gently over the dough, leaving a 1½" border around the edges. Pat the tomatoes dry with paper towels and even remove the seeds, if desired, and place in a circular pattern around the outer edges of the dough directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette. Fold the dough over, crimping and overlapping the edges, then brush with the egg wash. Bake at 400 degrees until the galette begins to brown, about 15 minutes, then reduce heat to 375 degrees and bake until golden brown on the top and the bottom, about 20-25 minutes more. Be sure to check the bottom of the galette to make sure the crust is golden brown as well. Cool 5 minutes on wire rack, and serve warm. Garnish with more fresh basil, and enjoy!
If your dough is thicker than ⅛" thick, it will take longer to cook. If the bottom hasn't browned yet but the top has, cover the top with foil and continue to bake until the bottom is a light golden brown.
The middle of my crust was a bit soft from the tomatoes, as I didn't pat them dry once more and remove the seeds prior to assembling. The outer edges were plenty crispy, so it didn't matter one bit to me!
Super dough recipe adapted from Tante Marie Cooking School, San Francisco, CA.
Galette recipe by Flavor the Moments.