Heirloom Tomato & Roasted Garlic Galette
Flaky cheddar thyme pastry folded over herb ricotta and multicolored ripe heirloom tomatoes
A rustic free-form tart highlighting sweet late-summer heirloom tomatoes. Layered over creamy lemon-herb ricotta, caramelized garlic cloves, and wrapped in a shatteringly crisp butter crust.
Serving Scaler
Ingredients (7)
0 / 7 preppedFor Pastry Crust
Herbed Filling
Make flaky cheddar dough
Cut cold butter into flour and salt using a pastry cutter or fingers until coarse crumbs form. Toss in grated cheddar and 4-5 tbsp ice water. Form into a round disc, wrap, and chill for 40 minutes.
Salt and drain tomatoes
Lay sliced heirloom tomatoes on paper towels and sprinkle lightly with salt. Let drain for 20 minutes to prevent a soggy crust.
Draining excess moisture guarantees a blistered, crisp bottom crust without blind baking.
Roll and assemble galette
Roll chilled dough into a 12-inch circle on parchment. Spread herbed ricotta mashed with roasted garlic, leaving a 2-inch border. Overlap tomato slices on top. Pleat dough edges over the filling.
Bake until deeply golden
Brush edges with egg wash and sprinkle coarse sea salt. Bake at 200°C (400°F) for 40 to 45 minutes until crust is browned and bubbling. Let cool 15 min before slicing.