Pile heirlooms inside a free-form crust for a savory galette:
Heirloom Tomato Galette
- 1 1/4 cup All-Purpose Flour, chilled in freezer for 15 minutes.
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 stick butter, cold
- 1/4 cup ice cold water
- 1 cup Ricotta
- 1 garlic clove, minced
- 1 Tablespoon chopped fresh oregano
- 3 to 4 heirloom tomatoes, sliced
- 1-Tablespoon Parmesan
- 2 teaspoons olive oil
Make the Crust:
In the bowl of a food processor, pulse together the flour, salt and oregano until incorporated. Add the butter and pulse again until the butter resembles small pea-shaped balls and is evenly incorporated. The ingredients can also be cut together with two knives if a food processor is not available.
Slowly stream in the ice water until the flour comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Position a rack in the center of the oven and preheat to 350F.
Make the Filling:
Mix ricotta, garlic and oregano together in a large bowl and keep refrigerated until ready to use.
Spread the tomatoes on layers of paper towels to drain some of their moisture.
Put Them Together:
Flour a large surface area and roll out the dough to a 10-inch circle. Spread the Ricotta filling over the dough, leaving a 2-inch border around the edges. Layer the tomatoes on top. Gather the edges of the pastry dough, pleating as you go with your fingertips. These don’t need to be perfect – it’s a rustic, free-form pie. Sprinkle the tomatoes with Parmesan and a light drizzle of olive oil. Bake for 40 to 50 minutes. Let cool slightly, sprinkle with sea salt, drizzle with more olive oil, and serve.