Tomato and Ricotta Pesto Galette
This tomato and pesto ricotta galette is the perfect burst of bright summer flavor! Fresh, funky tomatoes from the farmers market, a rich pesto & sweet ricotta base, all wrapped up in a flaky crust that's ready to slice and share.
Servings: 9 slices
Ingredients
For the pie crust:
- 1 ¼ cups flour
- 1 ½ tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 4 tablespoon ice cold water
- 1 egg for egg wash
For the toppings:
- ½ cup ricotta
- 2 tablespoon basil pesto
- 3-4 tomatoes varying in size
- 2 teaspoon ground oregano
- 1 teaspoon parsley flakes
- salt to taste
- pepper to taste
Instructions
For the pie dough:
- Add the flour, sugar, and salt to a food processor. Add the butter a few cubes at a time, pulsing until combined after each handful.
- When the butter is fully combined, add in your water 1 tablespoon at a time, pulsing until the dough forms into a rough ball.
- Remove the dough from the food processor and move to a floured surface. Knead the dough slightly and form it into a disc. Wrap in plastic wrap or a sealed container and chill in the fridge for at least 30 minutes.
For assembly:
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
- Roll out the dough on a floured surface until it's shaped into a large circle, about 12 inches in diameter. Move the dough to the sheet pan.
- In a small bowl, whisk the ricotta and pesto together until smooth. Add some salt and pepper to taste, then spread ¾ of the mixture all over the prepared pie dough, leaving a border of a few inches clean for folding.
- Cut the tomatoes into thin slices and arrange them over the ricotta. Fold the edges of the pie dough over the toppings to form a crust, creasing the dough every few inches.
- In a small bowl, whisk one egg with 1 tablespoon of water and brush the egg wash over the crust evenly. Sprinkle with flaky salt if desired.
- Bake for 40 minutes, or until crust is golden brown and baked through.
- Spoon any leftover ricotta on top of the galette, then cut and serve.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Double the dough. This recipe is scaled down to make just one pie crust - if you double the ingredients for the dough, you'll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!
- Add more heat. This galette would be absolutely delicious with even more spicy ingredients. Hot honey drizzle? Chili garlic sauce? Get crazy with it.
- Use a variety of tomatoes. Check out your local farmers market or grocery store for a variety of tomatoes - using a mixture of heirloom, Roma, or even cherry tomatoes can give a range of shape, size, and color to your galette!