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Start with the tomatoes. After you slice the tomatoes, wrap in a paper towel and gently squeeze out the excess water. Plate the tomatoes in a bowl and add 1/4 teaspoon of the salt. Let rest for 20 minutes.
Meantime, prepare the piecrust. Spread the piecrust out on a baking sheet lined with parchment paper. Sprinkle a little flour on top of the parchment paper and spread out the piecrust in a circle shape. Using a fork, gently prick holes in the piecrust.
In a separate bowl, mix the ricotta cheese, garlic, pepper, and remaining salt until completely combined. Spread this mixture over the piecrust leaving about 2 inches around the edge clear.
Before placing the tomatoes on the piecrust, squeeze the tomatoes one more time to get out any excess water. Add the tomatoes on top of the ricotta mixture.
Fold over the clear piecrust on top of the tomatoes. It should only cover about an inch of the tomatoes. Pinch the corners to make sure it's a tight fit. Put galette into the freezer for about 20-30 minutes.
Pre-heat oven to 400 degrees.
Take galette out of the freezer and brush the egg wash over the crust.
Bake for 40-45 minutes or until the crust is a golden yellow or brown. Once the galette is done, turn off the oven and crack the door for an additional 10 minutes. Remove and allow to cool before enjoying.