Lemon Basil Ricotta Tomato Galette
Ingredients
Units
Scale
For the Pastry Dough:
- 1 cup all-purpose flour
- 1/2 cup einkorn flour (or whole wheat pastry flour, or additional all-purpose flour)
- 1 teaspoon salt
- 10 tablespoons unsalted European butter, cubed and chilled
- 1/4–1/3 cup ice water
For the Lemon Basil Ricotta:
- 1/4 cup whole milk ricotta
- 5–6 leaves of basil, finely torn
- Zest of 1 lemon
For the Filling:
- 3–4 heirloom tomatoes, sliced 1/4 inch thick
Instructions
Prepare the Pastry Dough:
- In a large bowl, combine the all-purpose flour, einkorn flour, and salt.
- Add the cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, starting with 1/4 cup and adding more as needed, until the dough comes together when pressed.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Lemon Basil Ricotta:
- In a small bowl, combine the ricotta, finely torn basil leaves, and lemon zest. Mix well and set aside.
Prepare the Tomatoes:
- Slice the heirloom tomatoes 1/4 inch thick and lay them out on a paper towel to absorb excess moisture. Lightly salt the tomato slices to help draw out more liquid.
Assemble the Galette:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter.
- Transfer the dough to a parchment-lined baking sheet.
- Spread the lemon basil ricotta mixture evenly over the center of the dough, leaving a 2-inch border.
- Arrange the tomato slices on top of the ricotta mixture, slightly overlapping them.
- Fold the edges of the dough over the tomatoes, pleating as needed to create a rustic edge.
Bake the Galette:
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender.
- Remove from the oven and let cool slightly before serving.
