Heirloom Tomato Galette with Herbed Ricotta
Photography: Devin Richter Recipe: Katie Lew
(Originally published on Colorado Collective)
This simple tomato tart is the perfect showcase for colorful heirloom tomatoes that often show up in the farmer’s market towards the end of summer. The crust is simply rolled out and folded over the filling with no need for fitting or crimping the pastry into a pie plate. Baking at a high heat allows the crust to crisp up quickly, but also roasts the tomatoes on top until they are sweet and almost caramelized.
Time: 1 hour
1 cup all-purpose flour
½ teaspoon kosher salt
3 Tablespoons unsalted butter
2 Tablespoons shortening
1 egg beaten with 1 Tablespoon water for an egg wash
1 cup whole-milk ricotta
2 Tablespoons chopped fresh basil
2 Tablespoons finely minced fresh chives
½ cup parmesan, plus 2 Tablespoons for topping
¼ teaspoon kosher salt and freshly ground pepper
1 Tablespoon cream
3 to 4 heirloom tomatoes, thinly sliced
- Preheat the oven to 425ºF and line a large sheet pan with parchment paper. Prepare the crust by stirring the salt into the flour in a medium mixing bowl. Add the butter and shortening and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing lightly with a fork, until the dough just sticks together in a ball. Form the dough into a ball, warp with plastic wrap, and then flatten into a fat disc. Chill the dough in the refrigerator while you prepare the filling.
- In a medium bowl, stir together the ricotta, fresh herbs, ½ cup parmesan, salt and pepper. Gently stir in the tablespoon of cream to make the filling smooth and thin it out slightly.
- Once the filling is ready and the oven preheated, remove the disc of crust from the fridge and place it on a lightly floured surface. Using a lightly floured rolling pin, roll out the crust to about a 14 inch diameter, patching up holes as you go along, and re-flouring the board, as needed. Carefully fold the crust in half and transfer it to the parchment lined pan, unfolding it to it’s full size once it is on the pan.
- Spread the ricotta mixture in the middle of the crust, leaving about 1 ½ inches bare crust around the border. Top the ricotta filling with the thinly slice tomatoes, overlapping them as necessary. Fold the bare edge of the crust over the tomatoes and filling, allowing it to form pleats as you fold it in. Brush the edge of the crust lightly with the egg wash and sprinkle the tomatoes with some kosher salt, freshly ground pepper, and the extra 2 Tablespoons of parmesan. Bake in the preheated oven for 40 to 45 minutes, or until the edges of the crust are golden brown. Serve warm, sliced into wedges.