TOMATO GALETTE

Recipe adapted from Aube Guroux

 Pastry Ingredients:

  • 1 ¼ c. unbleached white flour (chilled in freezer for 15 min.)

  • ¼ tsp salt

  • 8 tbsp cold unsalted butter

  • ¼ c. full fat yogurt

  • 2 tsp lemon juice

  • ¼ c. ice water

 
Filling Ingredients:

  • ½ c. ricotta cheese

  • ½ c. grated parmesan

  • 1 lb. cherry tomatoes, halved or heirloom tomatoes, cut into 1" cubes

  • 1 tbsp olive oil

  • Fresh basil, for garnish if desired

  • Salt and pepper

 
Egg Wash Ingredients:

  • 1 egg yolk

  • 1 tsp water

Directions:

  1. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 30 minutes.

  2. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). 

  3. In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.

  4. Bake in a 375 F oven for about 45 minutes or until crust is golden.

  5. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

TomatoesBethanee WrightComment