When you have too many tomatoes, you know what you do with them? You make a galette. It’s really the only option (after making jam, chutney, and every other tomato based sauce imaginable). Last week, I plucked several ripe tomatoes from my patio plant and used them for a rustic style galette that is enough to satisfy everyone at dinner or serve at your next brunch.
Galettes are a French pastry similar to a pie or tart. They are free form and rustic in design. You don’t need any special tools or pans to make a galette and it truly is one of those recipes that anyone can make. You can make it from scratch, or if you’re feeling lazy (like me), you can use store-bought puff pastry and it works just as well.
The cheese filling is not only delicious but is also a barrier between the tomato and the crust, meaning the crust will stay wonderfully crisp and won’t be soggy. The crust should be golden brown and the tomatoes will be tender once cooked. It is very easy to half for lunch and half for dinner. Who said we had to share?
Ingredients
Cheese Filling
250g of ricotta cheese, crumbled
60g of cream cheese, softened
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp kosher salt
zest of 1 large lemon
Tomatoes
1-2 large heirloom tomatoes, sliced
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
Egg Wash
1 large egg yolk
1 splash water
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.
In a medium bowl, mix together the ricotta and cream cheese until well combined. Add the garlic, olive oil, parsley, basil and lemon zest. Set aside.
Cut tomatoes and season with about ¼ teaspoon kosher salt. Set them on a baking sheet lined with paper towels and allow them to sit at room temperature for 20-30 minutes. This will help draw out the moisture from the tomatoes.
Top with remaining ½ teaspoon salt, pepper, and olive oil.
Roll the pie dough out into a rough 12-inch circle or square. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spread the cheese mixture evenly in the center leaving space on the edge for folding. Layer the tomatoes on top.
Fold the edges of the galette (crust) to contain the filling. Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 35-40 minutes until crust is deeply golden and tomatoes are tender.
Serve warm. This keeps for about 2-3 days.
Alas, I don’t have a patio tomato plant this summer, but the farmers markets are filled with heirlooms tomatoes. This looks yummy!