Savory Heirloom Tomato Galette
DATE: September 27, 2022
- Time: 1 hour +
- Serves: 6
Featured product
Let The Good Thymes Roll
Italian Spice Blend
FOR THE DOUGH
- 1¼ cup all-purpose flour
- 2 tsp Healthy On You® Let the Good Thymes Roll spice blend
- 1 stick unsalted butter (8 tbsp) frozen
- 4 to 6 tbsp Iced water
- Kosher salt and pepper
FOR THE FILLING
- 1½ lbs. heirloom tomatoes, sliced ¼ thick
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 1 tbsp Healthy On You® Let the Good Thymes Roll spice blend + more for sprinkling
- 1 cup diced onion
- 2 cloves garlic, minced
- ¼ cup shredded Parmesan cheese
Directions
MAKE THE DOUGH
- In a large bowl, whisk the flour with ¾ tsp each of salt and pepper and the Let the Good Thymes Roll spice blend.
- Working over the bowl, grate the frozen butter on the large holes of a box grater.
- Gently toss the grated butter in the flour. Stir in the iced water one tbsp at a time until the dough is evenly moistened.
- Work the dough until it starts to come together. Scrape out onto a work surface, gather up any crumbs and knead gently into a ball.
- Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
MEANWHILE, MAKE THE FILLING
- Add the olive oil to a sauté pan under medium heat.
- Add the onions, garlic and the Let the Good Thymes Roll spice blend. Cook for 5-7 minutes until fragrant and the onions are transparent.
- Add the ricotta cheese to a medium-sized bowl. Add in the cooked onion and garlic mixture and stir well. Set aside.
PUT IT ALL TOGETHER
- Preheat the oven to 400°F.
- On a lightly floured work surface, roll out the dough to a 14-inch round.
- Carefully transfer to a parchment paper-lined baking sheet.
- Spread the ricotta and onion, garlic mixture over the dough, leaving a 1½ -inch border.
- Sprinkle ¼ cup of the parmesan cheese on top of the ricotta.
- Arrange the tomatoes on top of the Parmesan cheese. Sprinkle with the Let the Good Thymes Roll spice blend.
- Fold the pastry edge up and over the tomatoes to create a 1½ -inch border.
- Bake the tomato galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Cut into wedges and serve warm.
- Make-Ahead: The galette can be made a few hours early and rewarmed before serving.
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