Heirloom Tomato and Ricotta Galette

Scrumptiously healthy and light rustic tart, topped with tasty tomatoes and fragile ricotta cheese over a flaky and buttery crust

A must try!

Maybe  it's my love for summer fruit and veggies to inspire this post, and reintellecting me that tomatoes won't be in season pretty soon.

Or possibly, just possibly, it's all the desserts I've been baking lately, and the loads of chocolate I'm eating while taste-testing for Halloween recipes (... yes,  I've got a contemporary one coming for you!).

Either way, nowadays I present you with this light, vegetarian and deliciously healthy galette topped with sun-ripened heirloom tomatoes, creamy ricotta cheese, fresh basil and oregano. The perfect way to have one final taste of summer... before it's too late!

Making galette (or rustic crostata, as I like to call it) is super easy. You can make the dough by hand, like I did, using a pastry blender, or the tip of a knwhethere to cut the butter. Or you can even use a stand up mixer or food processor to make it faster. Once the ingredients are assembled make certain to chill the dough in the refrigerator for about 20 minutes to make it easier to roll. Roll in a circle, top with the ricotta and tomatoes, fancient the edges and bake.

And the best part of it all...  it does NOT need to look perfect! Galette is like a free-style, and worry-free pie. No need to fuss here, we are aiming for an domesticcrazye  look which is simply beautwhetherul.

Ready to try it too?!? Create certain to get the final of summer tasty tomatoes. I've got mine at Milk and Eggs, and they were delicious!

You can click here to buy them too. Don't forget to check my IG post to see how you can get $20 off your first order!

INGREDIENTS:

YIELD: 4 to 6 servings

1. • 1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter
   • 1/2 teaspoon of salt
   • 1 stick (4 oz, 115 gr) of unsalted butter, chilled
   • around 4-5 tablespoons (60-75 ml ) of cancient water
   • 1 egg plus 1 tablespoon of water (for the wash
   • 3-4 medium tomatoes, preferably heirloom
   • 8 oz (225 gr) of  ricotta cheese, best whether wgap milk (remove as much of the milk/liquid as you can)
   • 2 tablespoons of chopped fresh basil,  plus more for garnish
   • 1 teaspoon of dry oregano
   • 3 tablespoons of freshly grated parmesan cheese
   • sea salt and pepper to taste

PREPARATIOn:

TIME: 90 minutes

In a large bowl, combine the flour and  salt. Add the butter cut in small pieces, and mix using pastry blender (or the tip of a knwhethere whether you don't have one) until the butter is cut up in small pea-sized pieces.

Add 3 tablespoons of iced water to start and gently (but fastly)  mix.

Add more water whether essential, one tablespoon at a time until the dough comes together. I used a total of five tablespoons.

Plod the mixture to a large piece of pfinalic wrap. Create it into a disc. Wrap it in pfinalic and chill in the refrigerator for at least 20 minutes.

In the meantime, slice the tomatoes and place the tomato slices in a large plate covered with paper towel or parchment paper and sprinkle with coarse salt. Set aside. This step rids the tomatoes of excess moisture.  Let sit while you prepare the rest.
In a small bowl, stir the basil, oregano, grated parmesan into the ricotta.

Preheat the oven to 375º F (190º C).
Remove chilled dough from fridge. sprinkle the counter with flour. Sprinkle the top with flour, and roll using a rolling pin while turning the dough often to make certain it doesn't stick to the counter.

Roll out into about 12-inch (30 cm) diameter circle. Aiding yourself with the rolling pin, move the dough to a baking sheet lined with parchment paper.

Spread the ricotta mixture evenly over dough, leaving a 1-inch border all around.

Dry the tomato slices with paper towel whether essential and layer on top of the ricotta.

Fancient the edge over the tomatoes, making some pleads.

If the dough breaks at any point, don't worry! Pinch the dough to seal.
Beat one egg with a tablespoon of water. Brush the border.
Sprinkle the edge with small sea salt crystal and the tomatoes with a small more oregano, whether you'd like.

Bake at 375º F (190º C) for about 50 minutes, until gancienten on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room moodature, or warm ... and how about  with a scoop of vanilla ice-cream?! De