Heirloom Tomato GaletteRecipe By: Mary Berg
Try Mary Berg’s recipe for Heirloom Tomato Galette from the cookbook Kitchen Party.
The first time I visited my husband Aaron’s hometown, I was (a) terrified because I’d only met his parents briefly before this weekend trip and (b) delightfully surprised at the amazing spread created by his mom, Gail. For dinner that first night she had whipped up this mile-high tomato pie that was so perfectly sweet and buttery. This is my take on that first home-cooked meal with my future in-laws.
For The Pastry
- 2 cups all-purpose flour
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 cup unsalted butter, straight from the fridge, cut into small cubes
- 1 egg, straight from the fridge
- 1/4 cup milk, straight from the fridge
For The Topping
- 1 cup ricotta cheese
- 1 tbsp smooth Dijon mustard
- 1 tbsp grainy Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp flat-leaf parsley, very finely chopped
- 1 1/2 tsp herbes de Provence
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup grated Parmigiano Reggiano cheese, divided
- 1/2 cup grated Gruyère cheese, divided
- 2 to 3 heirloom tomatoes, very thinly sliced
- 1 1/2 tsp fresh thyme leaves
- 1 tbsp olive oil
- 1 egg + 2 tsp milk, for egg wash
- For the pastry, place the flour, salt and pepper in the bowl of a food processor fitted with the steel blade and quickly pulse in the cold butter. This should only take about five to eight pulses. In a small bowl, beat the egg and milk together and pour them over the flour mixture. Pulse just until a rough dough forms. If it is a little dry, add another splash of milk. Turn the dough out onto a piece of plastic wrap and press it into a flat disk, wrapping well. Refrigerate for at least 1 hour.
- Meanwhile, set your oven rack to the lowest position and preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- For the topping, in a bowl, mix together the ricotta, both Dijons, the garlic, parsley, herbes de Provence, salt and pepper. Stir in cup of each cheese and set aside.
- Retrieve the dough from the fridge and roll it out on a well-floured work surface into a large circle about 1/4-inch thick. Place the dough on the prepared baking sheet and spread the ricotta mixture onto the center of the dough, leaving about a 3-inch border all the way around. Layer on the tomatoes so that they overlap, sprinkle with the remaining cheese and the thyme, and drizzle with the oil. Season with salt and pepper and fold the edges of the crust over to form the galette. Brush the pastry with the egg wash and bake on the bottom rack of your oven for 30 to 40 minutes, or until the crust is golden brown and the tomatoes are slightly shrivelled. Serve immediately or at room temperature.