The perfect savory pie for any season (but especially summer) is the tomato galette. You can make it with just one type of tomato or with several variations for a blaze of taste and color. You can also choose to make it large or mini size. Mini galettes are our favorite because they’re almost too beautiful to serve!
Beefsteak tomatoes
The tastiest tomato for summertime is undoubtedly the classic beefsteak tomato – and it works wonderfully for this galette recipe! The slices are fleshy and juicy and all it takes is one tomato for a whole galette (or one slice for a mini galette). To make the galette even more beautiful and aesthetically pleasing – as well as richer in taste – we suggest adding other varieties of green, yellow and red tomatoes.
Ricotta and pesto
The galette was born as a recipe made from only puff pastry dough with vegetables or fruit in the filling. For the base, only a veil of jam is required for the sweet varieties, while a savory gallette may call for cheese or other spreadable creams. In our opinion, the ricotta cheese and basil pesto combination goes very well with the tomato. Remember, however, to prick the bottom of the puff pastry dough for a nice uniform cooking and a crunchy (not-too-soft) base. If you prefer a very delicate and light version, you can also use only the tomatoes.
The recipe for tomato galette
Ingredients
For the puff pastry dough:
9 oz flour, 5 oz butter, Salt, 6 tablespoons very cold water
For the filling:
6 ripe tomatoes, 4 oz fresh ricotta cheese, 2 tablespoons pesto, 1 egg yolk
Method:
Whisk the flour and salt together in a bowl. Add the cold butter, cut into small cubes. Work the butter with your fingertips without melting it completely. (There should be small pieces left in the dough so that the crust will be more crumbly after cooking.) Add the very cold water a little at a time and stir quickly with a spoon. Form a ball with the dough, cover in plastic wrap and let it rest in the fridge for at least a couple of hours. Take the dough out and roll it out into a not-too-thin circle. Mix the ricotta with the pesto and spread the mixture in the center of the circle, leaving 5 cm free at the edges. Slice the tomatoes and place them on top of the ricotta. Fold the edges of the galette over the filling and brush the edges with a beaten egg yolk. Bake at 410°F (210°C) for 15 minutes, then lower the temperature to 355°F (180°C) and cook for another 30-40 minutes.
Mini galettes
For the mini galettes, the steps are the same, but you’ll need to divide the dough into several parts depending on the size you want for your galettes. We can say that with our measurements, you can easily make about 4 mini galettes. (Again, the dough must not be too thin!) Roll out the dough according to the size of the tomato slices and you should be fine. As far as cooking is concerned, just bake for half the time.