Description
Tomato Pie Galette is a rustic, savory tart featuring juicy summer tomatoes layered over a creamy blend of ricotta, mozzarella, and Parmesan cheeses, accented with fresh herbs and garlic in a flaky, golden-brown pie crust. This elegant yet simple dish perfectly showcases ripe tomatoes and makes a great main course or appetizer for warm-weather meals.
Ingredients
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie dough
Tomato and Herb Filling
- 3–4 large ripe tomatoes, thinly sliced
- 1 teaspoon salt, plus more to taste
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon black pepper
Additional Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 egg, beaten
- 1 teaspoon sesame seeds or flaky salt, optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Tomatoes: Lay the thinly sliced tomatoes on a clean towel or paper towels, then sprinkle with 1 teaspoon salt. Let them rest for 15–20 minutes to draw out excess moisture, which helps prevent a soggy crust. Afterward, gently pat the tomatoes dry to remove surface liquid.
- Make the Cheese Mixture: In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, minced garlic, chopped basil, fresh thyme leaves, and black pepper. Stir until well mixed and creamy.
- Roll Out the Dough: Roll the pie crust into a roughly 12-inch circle and transfer it onto the prepared baking sheet, leaving the parchment beneath for easy handling.
- Spread Mustard: Using a spatula, spread the Dijon mustard evenly over the center of the dough, leaving a 2-inch border around the edges to fold later.
- Add Cheese Mixture: Spoon and spread the prepared cheese mixture over the layer of mustard, creating an even layer inside the border.
- Arrange Tomatoes: Layer the tomato slices on top of the cheese mixture, slightly overlapping each slice for an attractive appearance and even coverage.
- Fold the Edges: Carefully fold the dough edges inward over the filling to form a rustic, free-form border that helps contain the ingredients and creates a decorative crust.
- Prepare Crust Topping: Brush the exposed dough crust with the beaten egg to promote a golden, shiny finish. Sprinkle sesame seeds or flaky salt over the crust if desired to add texture and flavor.
- Drizzle with Olive Oil: Lightly drizzle the tomatoes with olive oil to enhance their natural sweetness and aid in caramelization during baking.
- Bake the Galette: Place the baking sheet in the preheated oven and bake for 35–40 minutes or until the crust is deeply golden and the filling is bubbling.
- Cool and Serve: Remove the galette from the oven and allow it to cool for at least 10 minutes for the filling to set. Garnish with fresh basil leaves before slicing and serving.
Notes
- Salting and draining the tomatoes before baking is crucial to prevent the crust from becoming soggy.
- Choose ripe but firm tomatoes to achieve the best texture and flavor balance.
- Add caramelized onions to the cheese mixture for an extra layer of sweetness and depth.
- Substitute goat cheese for ricotta if you prefer a tangier flavor profile.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven to preserve the crispness of the crust.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course, Appetizer, Savory Pies
- Method: Baking
- Cuisine: French-Inspired, American
