Three Cheese Heirloom Tomato Galette
Raise your hand if you love heirloom tomatoes and you don’t care who knows it! Summer tomatoes are the best tomatoes and I’m a sucker for the beauty and irregularity of an heirloom. I think the best way to use them is in a simple application where they can really shine. Most of the time, my favorite way to enjoy them is on a hot piece of sourdough, lightly toasted, smeared with really good mayo, piled high with thick juicy slices of tomato, and sprinkled with Jacobsen Lemon Zest salt. My mouth is watering just thinking about it. This galette is also an excellent way let them shine. And it’s so easy, too!
I know making homemade pie dough can seem intimidating but I promise it’s not! And this guy is loaded with three types of cheeses so you really can’t go wrong. The crust has salty parm and gooey, melty gruyere (you could also totally use sharp cheddar!) mixed right in and then the tomatoes get nestled into a lemony, herby ricotta mixture on the bottom. This galette would be perfect as a light dinner or lunch alongside a green salad or you could even have it for breakfast and top it with a poached or fried egg. YUM. Hope you give this a try and enjoy!
Three Cheese Heirloom Tomato Galette
makes 1 12 inch galette
crust
1 1/2 c all-purpose flour
1/4 t Himalayan pink salt
1/2 c unsalted butter (1 stick), cold and cubed
1 oz gruyere cheese, grated (about 1/4 c packed) (could also sub sharp cheddar)
1 oz Parmigiano Reggiano, grated (about 1/4 c packed)
1 egg yolk
2 t apple cider vinegar
4-5 T ice water
filling
3-4 medium heirloom tomatoes, sliced into about 1/4 inch slices
1/2 c whole milk ricotta cheese
zest of 1 lemon
1 t fresh oregano, finely chopped
1 t fresh thyme, finely chopped
1 T fresh basil, roughly chopped, plus more for sprinkling on top
salt and pepper, to taste
egg wash
1 egg, lightly beaten with splash of water
flaky salt
make the dough
Whisk together the flour and salt then using a pastry blender or your fingers, cut the butter into the flour mixture until mixture resembles course crumbs. Add in the cheeses and toss to thoroughly combine. Add in the egg yolk, vinegar and about 3 tablespoons of the water to start, stirring with a wooden spoon or rubber spatula until dough just comes together, adding more water as necessary until the dough just comes together but isn’t overly wet. Shape dough into a round disk, about an inch thick. Wrap in plastic wrap and refrigerate for at least two hours, or overnight ideally.
make the filling and assemble pie
Preheat the oven to 400 F. In a medium bowl, mix together the ricotta, lemon zest, herbs, salt and pepper. Set aside. On a well-floured work surface, roll out the dough in a rough circle, about 1/4 inch thick. Gently arrange on a parchment-lined baking sheet. Spread the filling evenly over the bottom of the dough, leaving about a 2 inch border around the whole thing. Arrange the tomato slices over the top of the filling, layering them up until the filling is totally covered. Fold up the sides of the galette in overlapping pleats as you go around. Brush the sides with the egg wash and sprinkle with flaky salt.
Bake for about 50 minutes to an hour, until crust is golden brown. Allow to cool for a few minutes then sprinkle over additional fresh basil if you’d like then slice up and serve!
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