One of the things I love most about living in California is the availability of some of my favorite produce items year round. I seem to always be able to find some variety of cherry tomatoes during the winter and these colorful heirloom beauties were a treat. Layered atop a flaky crust, creamy ricotta, and rich Gruyere cheese, this tomato galette will have your taste buds singing. Serve with a handful of greens spritzed with lemon and drizzled with olive oil.
Cherry Tomato Galette
1 Galette crust (recipe below)
2 cups organic cherry tomatoes (halved)
3/4 cup whole milk ricotta
1/2 cup Gruyere, grated
Salt + Pepper to taste
1 egg for egg wash
Olive oil for drizzling
1 teaspoon organic flat leaf parsley, minced
First, make the crust (recipe below).
Preheat the oven to 375 degrees Fahrenheit.
Place the rolled-out crust on a large cookie sheet or pizza stone. Then make the filling. Simply mix ricotta and Gruyere. Using an offset spatula, spread the cheese mixture atop the dough leaving a two inch border. Then, layer the cherry tomatoes atop the cheese mixture. Season with salt and pepper and drizzle with your best olive oil. Gently fold the sides of the dough in so that the first row of tomatoes is slightly covered. Blend one egg to use for the egg wash. Brush the crust with the egg wash and sprinkle with a touch of salt. Bake for about 45 minutes until the crust is golden brown. Allow to cool for 10 minutes before serving. Sprinkle with minced parsley.
Rose Salted Galette Crust
1 1/4 cup + 2 tablespoons organic all-purpose flour
1/2 teaspoon rose salt
1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/4 cup ice cold water
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form and the dough just comes together. Place the dough on a work surface sprinkled with flour and form into a disk. Handle the dough as little as possible…this results in a super flaky dough. Roll out the disk to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…
Recipe + Photography by Cassie Winslow