Tomato Ricotta Galette
A Cheesy Tomato Pie that is as gorgeous as it is delicious!
Equipment
- 1 Parchment lined baking sheet
- 1 Colander to drain tomatoes
Ingredients
- 1 Thawed Frozen Puff Pastry Sheet
- 1 1/2 Lbs Variety of Tomatoes Red, Purple, Yellow, Cherries
- 1 TB Sea Salt to Salt Tomatoes before draining
- 3/4 Cup Fresh Ricotta Cheese
- 1/4 Cup Grated Romano or Parm Cheese
- 1 Egg Beaten
- 1/2 TB Lemon Zest
- 2 TB Fresh Minced Parsely
- 1/2-1 Tsp Red Pepper Flakes
- 3 Cranks Fresh Ground Pepper
- 1 Small Bunch Basil Leaves to sprinkle on top
- 1 Drizzle Olive Oil
Crust
- 1 Beaten Egg with a tsp of water to wash the crust for even browning
- 1 TB Maldon Flaky Sea Salt sprinkled on the crust before baking
Instructions
- Thaw Puff Pastry according to directions and place on parchment lined baking sheet. Roll out or use palm of hands to make even
- Heat Oven to 400 degrees and move racks to bottom and top
- Slice larger tomatoes in 1/4 inch thick slices and cherry tomatoes in half. Spread in colander and salt and let drain for 15 minutes.
- Make the filling by mixing the Ricotta, Romano, Minced Parsley, Lemon Zest, Red Pepper Flakes and one beaten egg
- Spread mixture in the middle of your Pastry leaving a 1 1/2 inch border around the edges
- Remove tomatoes and pat dry with a towel - Arrange the tomatoes alternating by color and size on top of the Cheese Filling.
- Top with a little Romano Cheese, Fresh Ground Pepper and a few Basil Leaves and a light drizzle of Olive Oil then turn up the edges crimping as you move around the pie
- Make an egg wash with beaten egg and a bit of water and brush on the edges of the crust. Lightly sprinkle the Flaky Sea Salt.
- Place on bottom rack of oven for 25-30 minutes then move to upper rack for an additional 5-10 minutes or until golden brown.
Tried this recipe?Let us know how it was!