|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 14g||70%|
|dietary fiber 4g||13%|
|total sugar 6g|
|Vitamin C 32 mg||159%|
|Calcium 162 mg||12%|
|Iron 2 mg||13%|
|Potassium 641 mg||14%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Nothing says summer like a fresh tomato galette! A simple butter pie crust and a layer of herb and parmesan flavored ricotta cheese make this savory galette a fantastic dish for a summer lunch or dinner, or serve as an accompaniment to soup or a meat or fish dish.
The French word godet is a general term for a variety of flat pastries, including the traditional French one Kings cakeThe Breton shortbread biscuits, a hearty buckwheat crepe and a rustic cake filled with fruit or vegetables. This galette falls into the latter category. It's similar to a pie or pie in that it includes a base and filling, but it's much fluffy. Rather than shaping and crimping the dough in a pie plate or tart tin, the dough is free-formed with little effort and no laborious crimping. Galettes are incredibly easy yet look so elegant!
The buttery crust is flaky and pairs well with a filling of seasoned ricotta and parmesan cheese and sliced tomato. If your tomatoes are very juicy, lightly sprinkle the slices with salt, let sit for about 10 to 15 minutes, then pat dry with paper towels. Removing excess juice will help keep the crust from getting soggy and the tomatoes will brown better.
Use any garden-fresh red tomatoes in this recipe, or mix them in with colorful aged tomatoes, grape tomatoes, and bright red tomatoes. The most important thing is that the tomatoes are ripe and aromatic. And benefit from the fresh herbs of the season. Chopped basil and oregano or thyme leaves are excellent choices, or use chives and parsley for the ricotta filling. Whichever tomatoes and herbs you choose, this savory galette is a dish sure to impress your friends and family.
A tomato galette is the perfect grab-and-go meal for a graduation, party, potluck dinner, or neighborhood barbecue. The galette is best served the day it is made – serve warm or at room temperature.
“This tomato galette was so refreshing and delicious, a great choice for an impressive summer meal. As you roll out the dough, be sure to turn it to get a nice circle and add more flour to the bottom if needed. This batter results in a flaky and buttery crust that pairs perfectly with the toppings.” –Bahareh Niati
For the crust:
1 1/2 cups (180 grams) all purpose flour, more to roll
1/2 teaspoon fine sea salt
4 oz (1/2 Cup) unsalted butterdiced and chilled in the freezer
2 teaspoon Apple Cider Vinegar
4 to 6 tablespoon ice water, more as needed
For the filling:
3 Middle Garlic clovesdivided
1 Cup Whole milk ricotta cheese
1/4 Cup fresh grated parmesan cheese, more for garnish if you like
3 tablespoon finely chopped fresh basil leaves, more for garnish if you like
2 teaspoon finely chopped fresh oregano, more for garnish if you like
1/4 teaspoon fine sea saltmore as needed
1 hyphen fresh ground black pepper, more as needed
2 to 3 Middle tomatoes
1 tablespoon Extra virgin olive oil
Prepare the dough for the crust
Gather the ingredients for the pastry.
Combine the flour and salt in a food processor and grind a few times.
Add the butter and mash several times until the butter is the size of small peas. Transfer the mixture to a large bowl.
Drizzle the vinegar and 4 tablespoons of ice water over the mixture, then incorporate with your fingers or a fork. Continue to add small amounts of ice water until the dough begins to form and stick together when squeezed.
Place the dough mixture on a lightly floured surface and knead a few times until a cohesive dough forms.
Shape the dough into a disc and wrap in plastic wrap. Place the disc in the fridge for at least 30 minutes. You can prepare the dough a day in advance.
Prepare the filling and bake
Gather the ingredients for the filling.
Crush two of the garlic cloves and mix them with the ricotta in a medium bowl. Add parmesan, basil, oregano, salt and pepper. Mix to combine; Taste and season with more salt and pepper as needed.
Slice the remaining garlic clove very thinly and set aside.
Roll out the crust on a sheet of lightly floured parchment paper into a circle about 13 inches in diameter.
Leaving a 1 1/2 to 2 inch border, spread the ricotta cheese mixture over the dough.
Slice the tomatoes crosswise into 1/4-inch rounds and spread them evenly on the ricotta cheese layer (it's okay to overlap the tomato slices).
Gently fold the uncovered pastry over the tomatoes, around the perimeter of the pastry to create a free-formed crust border.
Place the thinly sliced garlic over the tomatoes, lightly salt and drizzle with olive oil.
Still on the parchment paper, slide the galette onto a large rimmed baking sheet and chill in the fridge for 15 to 20 minutes. Place a wire rack in the center of the oven and heat to 400°F while the galette cools.
Remove the galette from the refrigerator and bake for 40 to 50 minutes until the crust is golden brown.
Garnish with additional parmesan, basil and/or oregano if desired. Serve the galette warm or allow to cool and serve at room temperature.
- A good quality full-fat ricotta is drier than semi-skimmed ricotta and is the best choice for this recipe.
- Choose firm, ripe tomatoes for the galette. A selection of different tomato colors and sizes makes a beautiful galette, but feel free to use any red tomatoes, cherry tomatoes, or whatever you have on hand.
- If your tomatoes are particularly juicy, sprinkle the slices lightly with salt and let them sit for a few minutes. Pat them down with paper towels before arranging them on the ricotta layer.
- To get a perfectly fluffy crust, avoid over-processing the ingredients. Bits of butter should be visible in the batter.
- If you don't have a food processor, use a cookie cutter, forks, or your fingers to mix the butter into the flour.
- If at any point the dough becomes too soft to handle, freeze it for 5 to 10 minutes.
- Instead of basil and oregano, use a different combination of fresh herbs like parsley and chives, rosemary and thyme, or basil and marjoram.
- Replace the Parmesan with Parmigiano Reggiano or Grana Padano.
- If desired, fold up to 1/4 cup of pesto into the ricotta mixture and omit the parmesan.
- Just before serving, add some lemon zest to the galette.
How to store it
- The tomato galette is best eaten the day it is made. However, if you have leftovers, refrigerate the slices in a covered container and consume within 3 days.
- To reheat, place leftover tomato galette on a rimmed baking sheet and heat in a 300 F oven for 10 to 12 minutes or until warm.
- Do not freeze this galette. The tomatoes give off too much moisture as they thaw, causing the crust to become soggy.