Description
A rustic, buttery galette crust filled with creamy herbed ricotta and topped with vibrant heirloom tomatoes, finished with basil garlic oil and sesame seeds for a colorful summer treat.
Ingredients
Units
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
- 1 egg, beaten (for egg wash)
- 1 tbsp mixed sesame seeds (optional, for garnish)
- For the Filling:
- 1 cup ricotta cheese
- 1 garlic clove, minced
- 1 tbsp chopped fresh basil
- 1 tbsp chopped chives
- Salt and pepper, to taste
- For the Topping:
- 2-3 heirloom tomatoes, thinly sliced
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
- Optional Basil Garlic Oil:
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh basil
- 1 small garlic clove, finely minced
- Pinch of salt
Instructions
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Wrap and chill for 30 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix ricotta with garlic, basil, chives, salt, and pepper.
- Roll dough into a 12-inch circle on a floured surface. Transfer to baking sheet. Spread ricotta mixture in center, leaving a 2-inch border.
- Arrange tomato slices over the ricotta. Fold the dough edges over the filling, pleating as needed.
- Brush crust with egg wash and sprinkle with sesame seeds. Bake for 35–40 minutes, or until golden and crisp.
- For basil oil, stir ingredients together in a small bowl. Drizzle over the baked galette before serving. Garnish with fresh basil.
Notes
- Chill the dough well to ensure a flakier crust.
- Use a variety of heirloom tomatoes for added color and flavor.
- For a more intense garlic flavor, roast the garlic before mixing it with the ricotta.
- Feel free to experiment with other fresh herbs in the ricotta filling, like thyme or oregano.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
