Description
This Savory Heirloom Tomato Galette features a crunchy cornmeal crust combined with a rich ricotta and Parmesan filling, layered with vibrant heirloom tomato slices and fresh herbs. Baked to golden perfection, this rustic tart offers a delightful balance of tangy, creamy, and savory flavors that make it an elegant appetizer or main course perfect for summer gatherings or casual dinners.
Ingredients
Scale
Cornmeal Crust
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water (plus more as needed)
- 1 teaspoon apple cider vinegar
Filling
- 3–4 medium heirloom tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt (for draining tomatoes)
- 1/2 cup whole milk ricotta or goat cheese
- 1/4 cup grated Parmesan
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme (or 1/2 tsp dried)
- Freshly ground black pepper
- 1 egg, beaten (for egg wash)
- Fresh basil leaves, for garnish
Instructions
- Make the crust: In a food processor or bowl, combine flour, cornmeal, and salt. Add the cold cubed butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs. Gradually add apple cider vinegar and ice water, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 to 60 minutes to firm up.
- Prepare the tomatoes: Lay the tomato slices on paper towels and sprinkle evenly with 1 teaspoon salt. Let them sit for 20 to 30 minutes to draw out excess moisture, then gently blot dry with more paper towels to prevent a soggy crust.
- Assemble the galette: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough onto a baking sheet lined with parchment paper. In a small bowl, mix the ricotta or goat cheese with the grated Parmesan, olive oil, minced garlic, and thyme until well combined. Spread this cheese mixture evenly over the center of the dough, leaving a 2-inch border around the edges. Arrange the drained tomato slices on top, and season with freshly ground black pepper to taste.
- Shape and bake: Carefully fold the edges of the dough up and over the filling, pleating the crust as needed to contain the filling. Brush the dough crust with the beaten egg to give it a golden, glossy finish. Bake the galette for 35 to 40 minutes, or until the crust is golden brown and the tomatoes are tender. Remove from the oven and allow it to cool slightly before slicing.
- Garnish and serve: Garnish the galette with fresh basil leaves. Serve warm or at room temperature as a delicious appetizer or main course that showcases the flavors of heirloom tomatoes and fresh herbs.
Notes
- Use a mix of colorful heirloom tomatoes for an attractive and vibrant presentation.
- For additional flavor layers, try adding caramelized onions or sautéed zucchini to the filling.
