Tomato Ricotta Galette
Beautiful tomatoes on the vine combine with ricotta cheese to create a fresh and light dish! Bursting with flavors, this Tomato Ricotta Galette is a go-to dish for any time of the year!
Benefits of Tomatoes
Tomatoes aren’t just a veggie growing in your garden, it’s a great source of valuable nutrients we need. Tomatoes are filled with the antioxidant lycopene which is linked to reducing the risk of heart disease and cancer. It’s also a great source of vitamin C, potassium, folate, and vitamin K. And it’s great for the skin.
What Makes this Recipe So Good
Aside from tomato benefits for skin and your health, this Tomato Ricotta Galette is full of flavor and a nice salty crust. You can use this Homemade Pizza Crust recipe or your own. Or you can pick up a piecrust at the store and use that. Any type of crust will work.
Here’s what else you need for this recipe:
- Tomatoes on the Vine
- Ricotta Cheese
- Sea Salt
- Freshly Ground Black Pepper
- Garlic
- Egg Wash
- Basil
How to Make Tomato Ricotta Galette
- The first thing you will need to do is roll out the piecrust. It’s best to put this on a baking sheet lined with parchment paper. Add a little flour underneath to keep it from sticking.
- Using a fork, poke holes throughout the piecrust.
- After you slice the tomatoes, wrap in a paper towel and gently squeeze out any excess water. Add to a bowl with 1/4 teaspoon of salt and let rest for about 20 minutes.
- Combine the ricotta, garlic, salt & pepper in a separate bowl.
- Spread the ricotta mixture over the piecrust, leaving about 2 inches from the edge for folding.
- Before adding the tomatoes to the ricotta cheese, wrap again in a paper towel and gently squeeze out any excess water.
- Add the tomatoes to the piecrust and wrap the extra dough over the tomatoes. Put in the freezer for 20-30 minutes.
- Add the egg wash and sprinkle more salt on top
- Bake and enjoy!
Notes
- It’s really important to squeeze out the excess water from the tomatoes. But you want to be gentle when you do it. You’ll need to keep the shape and integrity of the tomato. Removing the water will keep it from being too runny.
- You can also use Campari tomatoes or small Plum tomatoes for this recipe.
- Putting the galette into the freezer for 20-30 minutes before baking will help set it and again remove any excess liquid.
- When the crust turns a golden yellow, it’s ready. But don’t remove from the oven yet. Turn off the oven and open the oven door just a crack and let sit for 10 more minutes.
- This recipe is an adaptation of a recipe created by the amazing Deva Madeo from Plum.
Similar Recipes
I can’t wait for you to try this galette! Please comment below and let me know what you think. And remember to follow me on Facebook and Instagram.
Tomato Ricotta Galette
Beautiful tomatoes on the vine combine with ricotta cheese to create a fresh and light dish! Bursting with flavors, this Tomato Ricotta Galette will soon be a summer go-to dish!
Ingredients
- 2-3 Tomatoes on the Vine sliced
- 1/2 teaspoon Sea Salt divided
- 1/2 cup Ricotta Cheese
- 1 clove Garlic minced
- 1/4 teaspoon Freshly Ground Pepper
- Piecrust homemade or store-bought
- 1 Egg for egg wash
Instructions
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Start with the tomatoes. After you slice the tomatoes, wrap in a paper towel and gently squeeze out the excess water. Plate the tomatoes in a bowl and add 1/4 teaspoon of the salt. Let rest for 20 minutes.
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Meantime, prepare the piecrust. Spread the piecrust out on a baking sheet lined with parchment paper. Sprinkle a little flour on top of the parchment paper and spread out the piecrust in a circle shape. Using a fork, gently prick holes in the piecrust.
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In a separate bowl, mix the ricotta cheese, garlic, pepper, and remaining salt until completely combined. Spread this mixture over the piecrust leaving about 2 inches around the edge clear.
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Before placing the tomatoes on the piecrust, squeeze the tomatoes one more time to get out any excess water. Add the tomatoes on top of the ricotta mixture.
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Fold over the clear piecrust on top of the tomatoes. It should only cover about an inch of the tomatoes. Pinch the corners to make sure it's a tight fit. Put galette into the freezer for about 20-30 minutes.
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Pre-heat oven to 400 degrees.
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Take galette out of the freezer and brush the egg wash over the crust.
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Bake for 40-45 minutes or until the crust is a golden yellow or brown. Once the galette is done, turn off the oven and crack the door for an additional 10 minutes. Remove and allow to cool before enjoying.
Recipe Notes
- It’s really important to squeeze out the excess water from the tomatoes. But you want to be gentle when you do it. You’ll need to keep the shape and integrity of the tomato. Removing the water will keep it from being too runny.
- You can also use Campari tomatoes or small Plum tomatoes for this recipe.
- Putting the galette into the freezer for 20-30 minutes before baking will help set it and again remove any excess liquid.
- When the crust turns a golden yellow, it’s ready. But don’t remove from the oven yet. Turn off the oven and open the oven door just a crack and let sit for 10 more minutes.
