tomato galette

<em><span style="font-weight: 400">This grain-free galette is bursting with flavor, thanks to a buttery crust, juicy tomatoes, and a dairy-free ricotta cheese. Vegan &amp; Gluten-Free.</span></em>

Tomato Galette with Dairy-Free Ricotta 

flax seed*

almond flour

tapioca flour or arrowroot powder

sea salt

Multipurpose Dough, above

½ batch Vegan Ricotta* (about 1 ½ cups)

Preheat the oven to 375F and set a baking tray, parchment paper, and rolling pin aside. Add the ground flax to a small bowl with 5 tablespoons of water; mix, then set aside for 5-7 minutes to thicken. 

In the meantime, whisk the almond flour, tapioca flour, and salt together in a medium bowl. Add the thickend flax egg and use a spatula to fold it into the dry ingredients, eventually using your hands to knead the dough until evenly combined.

Place the dough ball on a sheet of parchment paper and use a rolling pin to form a thin, 9” circle. If the dough starts to stick to your rolling pin, cover it with an additional sheet of parchment paper. Transfer the dough and parchment paper to a baking tray before you start to fill it. 

Spread a thick layer of Vegan Ricotta in the center of the dough, leaving a ¾” border around the edges. Cut the tomatoes into ½” slices, then layer them on top of the ricotta. Use your hands to “pinch” the edges of the galette and fold the dough over the tomatoes and ricotta, until you have circled the whole pie. 

Bake in the middle rack of the oven for 35 minutes, or until the edges of the pie crust are golden and crispy. Remove from the oven, slice, and serve as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated in the oven.

This was so mindblowing-ly good! I made it for breakfast on the weekend (paired with waffles as dessert) as I wanted to treat myself &amp; a family member. Needless to say, it was easily one of the best breakfasts I've had, the flavor was incredible &amp; the preparation was easier than anticipated.

Thanks Caitlin for such a delicious recipe.

Just a few simple ingredients - heirloom tomatoes, ricotta and parmesan cheeses, and fresh herbs - are pure culinary magic in this simple galette recipe. The result is substantial enough for a meal along with a tossed green salad.&nbsp;

Heirloom Tomato Galette with Ricotta and Parmesan

c all purpose flour

c cornmeal

tsp salt

unsalted butter

tbbsp ice water

c grated parmesan

ricotta cheese

lb heirloom tomatoes (sliced to 1/4")

thyme

tsp black pepper

basil

Make the crust. Combine flour, cornmeal, and salt in a large bowl and whisk until combined. Add the butter, then crumble into the flours with your fingers or a pastry cutter until the mixture is coarse and the butter pieces are no larger than peas.&nbsp;

Separate the egg and set aside the whites to use later. Add the egg yolk and 4 tbsp ice water to the dry ingredients. Use your hands to work the dough until it just comes together and isn't crumbly, adding more water if needed. The finished dough should be slightly tacky. Form into a disk, wrap in plastic, and chill at least 30 minutes or up to 2 days.&nbsp;

When you're ready to bake, heat the oven to 400°F.&nbsp;

Prep the tomatoes. While the oven heats, prepare the tomatoes. Lay the tomato slices onto a cutting board and sprinkle with salt. Rest for 10-15 minutes, or until the tomatoes weep a portion of their water content. Pat the tomatoes dry with paper towels.&nbsp;

Form the galette. Roll out the chilled dough on floured parchment paper to a scant 1/2" thickness into a roughly 12" circle. Transfer the dough using the parchment paper to a baking sheet.&nbsp;

Scatter parmesan across the dough, leaving a 1-2" border, then dot with the ricotta cheese. Sprinkle the cheeses with half the fresh thyme.

Layer the tomatoes on top of the cheeses. Sprinkle the remaining thyme,&nbsp; cracked black pepper, and additional salt on top of the tomatoes.&nbsp;Fold up crust around the filling, crimping the edges together, into a pie shape. Whisk the egg whites until smooth, then brush the crust with the whites.

Bake the galette. Bake 40-45 minutes until the crust is golden brown. Let stand for 5-10 minutes and then slice and serve. Enjoy warm or room temperature. Leftovers keep in a sealed container in the refrigerator for up to three days.&nbsp;

Tomato Ricotta Galette – this rustic pie recipe marries the flavors of a pizza with a flakey crust and juicy heirloom tomatoes.

Tomato Ricotta Galette

all-purpose flour

salt

unsalted butter, frozen

water

olive oil (plus extra for drizzling)

onion

ricotta cheese (about 1/2 cup)

oz grated Parmesan cheese (about 1/2 cup)

oz feta cheese (scant 1/4 cup)

2-3 tomatoes (sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes))

kosher salt and pepper

parsley leaves (chopped, for garnish)

Parmesan cheese (for garnish)

In a medium bowl, stir the flour and salt together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the dough:

Preheat the oven to 400°F.

Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.

In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.

Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing. Enjoy while warm.

Make the galette:

This easy savory tomato galette made with puff pastry and Boursin cheese is a simple, delicious recipe perfect for lunch or dinner.

Easy tomato galette

tomatoes (thinly sliced)

250 g (½lb) puff pastry (thawed)

g (3 ounces) Boursin cheese (room temperature)

egg (beaten)

Parmesan cheese (grated)

basil (to serve)

Preheat the oven to 200°C/400°F.

Thinly slice the tomatoes then lay flat on a chopping board.

Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels.

Roll the puff pastry out to approximately ½ cm thickness (¼ inch) and transfer to a baking sheet lined with parchment paper.

Spread the softened Boursin cheese onto the pastry then layer on the tomatoes, leaving a 3-4cm/2-inch border.

Add a few sprigs of fresh thyme and season with a little flaky sea salt and pepper.

Fold the edges of dough over the tomatoes then brush with egg wash and grate over Parmesan cheese.

Bake the galette in a preheated oven for 20-25 minutes until the pastry is golden brown and crisp.

Remove from the oven, allow to cool for 5 minutes then garnish with fresh basil leaves and serve. 

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