This was sooo good and so easy. Lewis was on the fence. I was finishing up this shot while he was tasting the first piece so I didn’t know what to expect. He is my harshest critic but I’ve come to set my ego aside and welcome his reactions (although I add a grain of salt). When I bit into my slice I was amazed at the textures. The dough came out crisp and flaky, the ricotta was creamy, and the tomatoes were tart and vibrant. After the galette was in the oven for a few minutes I had a thought of adding thinly sliced garlic but I’m glad I didn’t for I feel it would have been a distraction. The Parmesan cheese gave a bite to the filling and the basil was perfectly paired with the cherry tomatoes.
Lewis took half of the galette with him to NYC and the next day said it was even better warmed up. High praise, indeed.
- 1¼ cups all-purpose flour
- ¼ teaspoon fine sea salt
- 8 tablespoons unsalted butter
- 1 pint cherry tomatoes, cut in half
- 1½ cups ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped basil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, lightly beaten with 1 tablespoon water
- Place flour, salt, and butter in a bowl and, with a pastry blender or 2 knives, cut butter into flour until the largest pieces are the size of small peas. Add water and stir into flour butter mixture to combine. With your hands, form the dough into a ball, flatten and cover tightly with plastic wrap.
- Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Place oven rack in center position.
- Stir together ricotta cheese, Parmesan, basil, salt, and pepper.
- Roll out the dough into a 15-inch round and place on a parchment lined baking sheet.
- Spread the ricotta cheese mixture evenly over the dough, leaving a 3-inch edge for folding over.
- Arrange the tomatoes, cut-side up, on top.
- Fold the edge of the dough up onto the top of the tart. Brush with the beaten egg.
- Place the galette in the oven and bake for 50 minutes until the crust is golden brown.
- Serve hot.
I made this galette last year with heirloom tomatoes and supermarket ricotta and it turned out a mushy mess. The secret here is to use cherry tomatoes (a dime a dozen at farmer’s markets right now) sliced in half and placed cut side up so they roast and dehydrate while baking. As to the ricotta, search for the best you can find. I get mine at a fabulous olive oil and cheese shop in Frenchtown, NJ called Olive with a Twist. Drain your ricotta if it is at all watery by placing it in a cheesecloth-lined strainer or a yogurt cheese strainer for an hour or so.
There’s something about all-butter pie dough baked in galette-form compared to in a pie plate. It’s just flakier and the bottom is golden and a little crunchy; almost like puff pastry but denser. It must be from the aluminum sheet pan and it’s heat conducting ability. With the guesswork of how much filling is needed, all anxiety is put aside and thereluctant homemade pie maker is rewarded with a delightful, rustic pie.
The days are slowly getting shorter. I’m working on the cookbook videos (I’m determined to learn Final Cut Pro this week) and feel the pressure to document all of the tomato and peach recipes I can before the season is over. Just snagged the last basket of peaches at Nagy’s peach farm today!
I’m still fostering kittens and have an adorable soft, grey sweetie named Colette right now. She’ll be off this week to be adopted by her forever home and I will miss her. Once I learn how to download photos from my phone, I’ll post the cuties.
Get thee to a farmer’s market every week now (too bossy?) for the crossover of the seasons makes cooking, especially with the cooler weather, very dynamic. When else can you have a salad with just-picked sweet lettuces and vine-ripened tomatoes together?
Sheila
