*This Heirloom Tomato Galette + Herbed Ricotta recipe post is sponsored by Café Appliances & RC Willey. All words and opinions are my own.
I get a little tomato crazy come the Fall. All year long I’ve waited for fresh, garden tomatoes. As soon as sunflowers start popping up along the country roads I travel on, I know that it’s time.
I don’t even buy tomatoes the rest of the year. It’s all or nothing. Straight from the local soil, or nothing at all. Crazy, maybe. But there is nothing, NOTHING like a pump, sun-warmed tomato, picked off the vine and used straight away.
A Galette is such a lovely way to use tomatoes, especially heirlooms, because you get to see that stunning cross section of juice and seed, and really view their full spectrum of color.
Having a great oven to cook it in doesn’t hurt either. I’d been admiring Café appliances line for ages, and it was such a privilege to be able to have them installed in the new home. When it came to kitchen design, appliances were the major struggle – they had to function at a professional level, but fit my clean, minimal aesthetic.
Café Appliances lets you mix and match your colors, from white to black to stainless, as well as the hardware. The white/brushed bronze combo was a no brainer for me.
The kitchen has such a serene feeling, thanks to appliances that blend nicely into their surroundings but still have an element of beauty in their design. If you’ve been eyeing them, I’d recommend taking a looksie at their Instagram, the inspiration is endless. Pinterest is also a good one for ideas =)
I do just adore the range. 6 massive burners means I will never, ever run out of space to cook. The flame is powerful. The oven is spacious and begging to have a giant turkey stuffed into it next month.
For those curious, here are the links to the appliances that I went with(loving every. single. one.):
If you make this galette, feel free to change up the herbs used! Rosemary would be so nice here, as well as oregano. Any kind of tomato works, as well. Even little cherries.
Serve it with something green and you have a perfect harvest season meal!
More ways to use those tomatoes:
Slow Roasted Tomato & Basil Hummus
Herbed Tomato Bisque
Mozarella En Carozza + Tomato Rocket Sauce
Heirloom Tomato Galette + Herbed Ricotta
Serves: one 9" round galette
- FOR THE CRUST:
- 2½ cups White Whole Wheat Flour or AP Flour
- 1 tablespoon fine Cane Sugar
- ¼ teaspoon Sea Salt
- ¼ cup Shortening
- 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
- ¼ cup + Ice Water
- 1 Egg
- FOR THE FILLING:
- 1 cup Whole Milk Ricotta Cheese
- ⅓ cup Shredded Romano Cheese
- 1 teaspoon Sea Salt
- 2 tablespoons Fresh Basil, sliced into thin ribbons
- ¼ teaspoon Fresh Ground Pepper
- 3-4 large Heirloom Tomatoes, sliced into ¼" thick rounds
- Good quality Extra Virgin Olive Oil
- FOR THE CRUST:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- TO ASSEMBLE:
- On a piece of parchment paper, roll the pie dough into a circle that is about 12 inches in circumference. Use a 10 inch cake pan to press a ring into the center of the dough circle - this will be the border for the filling.
- Place the ricotta, Romano, salt, basil, and pepper in a small bowl and mix until well combined.
- Spread the cheese mixture on the dough circle, smoothing to the printed border and leveling on top. Place the sliced tomato rounds over the top of the cheese mixture, overlapping in circles until the tart is covered.
- Fold the edges of the dough up over the tomatoes. Beat the egg and brush over the exposed crust(this will leave it glossy and brown when baked). Sprinkle salt and pepper over the top of the tomatoes.
- Place the galette on a baking sheet and bake at 375 degrees for 35-40 minutes, or until the crust is golden brown.
- Remove and let cool slightly. Drizzle with olive oil. Cut into slices and serve.
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