Sweet or savory, a galette will always please the crowd (no tart pan or fancy gadgets needed!) Barbara Ovrutsky, a Freelance Art Director, shares her view on this free-form, rustic dish that will surely bring together family and friends. Experiment with different fillings, including potatoes, mushrooms and leeks, summer squash and goat cheese, strawberry rhubarb, or stone fruit!
Total Prep Time: 30 minutes
Chill Time: At least 1 hour
Cook Time: 45 minutes
Total Time: 2 hours & 25 minutes
Yields: One 9-10” tart
For The Crust:
1½ cups all-purpose flour
1 stick cold unsalted butter (cut into 1/2 inch cubes and put in the freezer for a few minutes)
4-6 tablespoons cold water
½ teaspoon kosher salt
3-4 heirloom tomatoes (about 2 lbs.)
½ cup cherry tomatoes
1 garlic clove, minced or grated
1 and ¼ cup ricotta cheese
1 teaspoon kosher salt, plus extra to sprinkle on top
1 tablespoon fresh thyme leaf, plus extra to sprinkle on top
A dash of sea salt
For The Crust:
- In a large bowl, whisk the flour and salt. You can use a pastry cutter, or your fingertips, to work the butter into the mixture until it looks like a coarse meal with some larger-sized pieces.
- Create a well in the center. Then add 4 tablespoons of ice water by sprinkling it in. Mix it using your fingertips until the dough is able to stay together and form a ball. If you find that it is too dry, add more water using a teaspoon and mix until the dough comes together. Do not add too much water; dough should not feel wet or sticky.
- Turn dough out onto a floured surface and lightly knead to bring it all together. Wrap in plastic and refrigerate for at least one hour or up to 2 days before rolling. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling.)
For The Galette:
- Slice the tomatoes into 1/4" thick slices. Slice the cherry tomatoes in halves. Arrange on a wire rack over a baking pan, sink, or paper towels. Sprinkle with salt and let drain for 30 minutes. Pat dry.
- Preheat the oven to 375° before rolling the dough. Place parchment paper on a large cookie sheet. In a small bowl, mix ricotta, garlic, 1 egg, fresh thyme leaves, salt, and pepper.
- On a lightly floured surface, roll out double into a rough circle or oval shape about 1/8” thick. Pro tip: begin by hitting the dough ball firmly until it is evenly flattened. Transfer to prepared cookie sheet.
- Spread the ricotta filling in a thin layer stopping about 1” from the edge of the dough. Arrange tomato slices and cherry tomatoes over the filling. Loosely fold over the edges of the dough.
- Whisk one egg with a splash of water to make the egg wash and brush the edges. Sprinkle with sea salt and fresh thyme.
- Bake for about 45 minutes until the crust is a deep golden color. Let cool for at least 20 minutes. Serve warm or at room temperature.