Embrace the vibrant flavors of the season with this irresistible **Summer Tomato Galette**. A true culinary delight, this galette offers a perfect balance of sweet, juicy, and colorful tomatoes nestled atop a bed of creamy ricotta cheese, all encased in a tender, crumbly, and wonderfully buttery pastry. It’s an effortless yet elegant dish that promises a lighter, supremely satisfying meal on any warm summer day. Whether you’re hosting a garden party or simply seeking a comforting weeknight dinner, this savory galette is sure to become a beloved seasonal staple in your kitchen.
As summer truly hits its stride, bringing with it glorious sunshine and wonderfully long, balmy evenings, there’s nothing quite like gathering friends and family for delicious food and cool drinks enjoyed outdoors. The UK, in particular, has been spoiling us with unexpectedly beautiful weather, inviting us to savor every moment of these precious sunny days. And what better way to celebrate the abundance of summer produce than with a dish that highlights nature’s bounty in the most delicious way possible? This month, we’re kicking things off with a recipe that embodies everything we love about summer: fresh, vibrant, and utterly delightful.
While we’re eagerly anticipating an exciting road trip to Scotland later this month, our immediate focus is on the culinary delights that summer has to offer right now. And trust me, today’s recipe for a **Summer Tomato Galette** is so good, it deserves all our attention! This dish isn’t just a meal; it’s an experience, bringing together simple ingredients to create something truly spectacular. If you’re searching for an easy-to-make, incredibly flavorful recipe that captures the essence of summertime, you’ve come to the right place.
Unveiling the Summer Tomato Galette: A Seasonal Savory Delight
For those of you who follow this blog regularly, you might recall my recent post featuring a beloved classic strawberry galette. This savory tomato rendition follows the same delightful principle: a free-form pastry tart that celebrates its fillings without the fuss of a pie dish. Think of it as the savory cousin to its sweet counterpart, or a close relative to my popular tomato tartlets, but in the charming, rustic form of a galette.
This **Summer Tomato Galette** truly is the essence of summer on a plate. It showcases an array of the season’s most magnificent tomatoes – bursting with color, sweetness, and juicy goodness, currently in abundant supply. This savory galette is incredibly versatile: it makes a fantastic light dinner, especially on those sweltering days, perfectly complemented by a fresh green salad. Alternatively, it can serve as an impressive side dish for a barbecue, a delightful appetizer, or even a picnic showstopper. Its rustic charm and vibrant flavors make it a crowd-pleaser for any occasion.
Simple, Fresh Ingredients for an Exceptional Tomato Galette
The beauty of this galette lies in its reliance on high-quality, simple ingredients that truly shine. At the heart of this recipe, of course, are the tomatoes. I highly recommend using a diverse mix of varieties – from cherry to heirloom, in various colors, sizes, and shapes. Not only will this create a visually stunning galette, but it will also introduce a fascinating depth of flavor and texture, making each bite an exciting discovery. Look for tomatoes that are firm, heavy for their size, and deeply aromatic for the best results. Beyond the star ingredient, this delightful galette features creamy ricotta cheese, a hint of sweet and tangy tomato chutney or jam, fragrant fresh thyme, and a generous crack of black pepper to awaken the senses. For the crust, you have the flexibility to choose: either prepare your own homemade, flaky pastry (which I highly recommend for an extra touch of perfection!) or opt for a convenient, shop-bought ready-made pastry to save time without compromising on taste. Both options yield a delicious outcome, making this recipe accessible for every skill level.
Crafting Your Delicious Tomato Galette: A Simple Step-by-Step Guide
One of the many appealing aspects of making a galette is its delightful simplicity. There’s no need for special equipment or advanced culinary skills. The process is remarkably straightforward: roll out the dough, artfully arrange your fillings, fold the edges, and bake until golden and bubbly. Yes, it truly is that easy! Let’s walk through the steps to ensure your galette turns out perfectly every time.
Begin by preparing your creamy base. In a small bowl, combine the ricotta cheese with a pinch of salt and about half a teaspoon of freshly ground black pepper. Give it a good stir and set it aside. This simple seasoning enhances the cheese’s natural creaminess and perfectly complements the sweetness of the tomatoes. Next, it’s time to work with your pastry. If you’re using a ready-made block of pastry, it’s best to let it sit at room temperature for about 5-10 minutes. This makes it more pliable and easier to roll without cracking. Prepare a lightly floured surface, and using a rolling pin, roll the dough into a large, roughly circular shape, aiming for a diameter of about 25-30 cm (10-12 inches) and a thickness of 3-5 mm (about ⅛ to ¼ inch). Don’t stress about achieving a perfect circle; the rustic nature of a galette is part of its charm!
Once your dough is rolled, carefully wrap it around your rolling pin and gently transfer it onto a baking sheet lined with baking parchment. This makes for easy handling and prevents sticking. Before adding the fillings, gently prick the entire surface of the dough with a fork. This helps to prevent the crust from puffing up too much during baking. Now, spread the seasoned ricotta cheese evenly across the pastry, leaving a generous border of about 5 cm (2 inches) around the edges. This border will be folded over later to create that classic galette crust. On top of the ricotta, add a layer of tomato chutney or jam. This ingredient is a secret weapon, adding an extra layer of sweet-savory complexity and a delightful tang that truly elevates the galette’s flavor profile.
The next layer brings in the star of the show: the tomatoes! Slice your chosen assortment of mixed tomatoes into even pieces. It’s crucial to gently pat the sliced tomatoes with a paper kitchen towel to absorb any excess juice. This step is vital to prevent the galette crust from becoming soggy during baking. Once patted dry, artfully arrange the sliced tomatoes in overlapping circles over the ricotta and tomato jam. Sprinkle half of your fresh thyme over the tomatoes, infusing the galette with its aromatic essence. Now comes the characteristic galette fold: carefully lift and fold the pastry edges towards the center, creating a rustic border that partially encloses the filling. Don’t worry if it’s not perfectly even; the imperfect, free-form look is part of its charm. Finally, brush the folded pastry edges with a beaten egg wash. This will give your crust a beautiful golden-brown sheen as it bakes. For optimal crust texture, transfer the assembled galette to the fridge and let it chill for about 20 minutes. This firms up the pastry, helping it hold its shape and preventing it from shrinking too much in the oven.
Baking and Serving Your Golden Galette
While your galette is chilling, preheat your oven to 200°C (400°F). Once the oven is ready and your galette is adequately chilled, transfer it to the preheated oven. Bake for approximately 40-45 minutes, turning it halfway through to ensure even browning. You’ll know it’s ready when the pastry is beautifully golden brown and the tomatoes are tender and slightly caramelized. Immediately after taking it out of the oven, sprinkle the remaining fresh thyme and a final flourish of black pepper over the top. A light drizzle of good quality olive oil adds a wonderful finishing touch, enhancing the flavors and adding a subtle richness. Allow your magnificent galette to cool for about 5 minutes before slicing and serving. This brief resting period helps the flavors meld and the cheese to set slightly, making for easier serving. Enjoy the exquisite taste of summer!
Thank you for joining me on this culinary journey today! I hope you’re inspired to try this delightful **Summer Tomato Galette** recipe. Your feedback means the world to me, so please feel free to leave a comment and a rating below if you make it. Don’t forget to connect with me on social media: you can follow my culinary adventures on Instagram, find more recipes on Facebook, or explore my boards on Pinterest. Your engagement truly makes this community special. Until next time, happy cooking!
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Summer Tomato Galette
Ingredients
- 500 g block of ready made shortcrust pastry (*for homemade pastry see the recipe notes)
- 200 g ricotta cheese
- 4 tablespoon tomato jam/ chutney
- 450 g mixed tomatoes
- 1 tablespoon fresh thyme
- 1 teaspoon freshly ground black pepper
- 1 small egg (beaten)
Instructions
- Line a baking tray with baking parchment and set it aside. This prepares your work surface for easy transfer and baking.
- In a small bowl, combine the ricotta cheese with ½ teaspoon of black pepper and a pinch of salt. Mix well until everything is incorporated, then set aside.
- On a lightly floured surface, carefully roll out the pastry dough into a large circle, aiming for approximately 25-30 cm (10-12 inches) in diameter and 3-5mm (⅛-¼ inch) thick. Gently roll the dough around your rolling pin and transfer it onto the prepared baking tray. Prick the entire surface of the pastry with a fork to prevent bubbling. Spread the seasoned ricotta cheese evenly over the dough, ensuring you leave about a 5 cm (2 inch) border clear around the edge. Follow this by spreading the tomato chutney or jam over the ricotta layer.
- Slice your selection of tomatoes into even pieces. Gently pat the sliced tomatoes with a kitchen towel to absorb excess moisture – this step is key to avoiding a soggy crust. Arrange the tomatoes artfully in overlapping circles on top of the ricotta and tomato chutney. Sprinkle half of the fresh thyme over the tomatoes. Carefully fold the edges of the pastry inwards towards the center, creating a rustic border around the filling. Brush the folded edges of the galette with the beaten egg wash for a golden finish. Place the galette in the fridge for about 20-30 minutes to firm up the pastry before baking.
- While the galette chills, preheat your oven to 200°C (400°F). Once the oven is preheated, remove the galette from the fridge and transfer it to the oven. Bake for 40-45 minutes, rotating it halfway through, until the crust is beautifully golden brown and the filling is bubbly. Upon removal from the oven, sprinkle with the remaining fresh thyme and black pepper, and drizzle generously with a good quality olive oil. Allow the galette to cool for 5 minutes before slicing and serving warm. Enjoy your homemade taste of summer!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method.
Notes
- For a truly exceptional homemade pastry/crust, you can follow this recipe, ensuring you omit sugar from the ingredient list to create a savory dough.
- Chilling the assembled galette before baking is a crucial step that helps the pastry retain its shape and results in a flakier, more tender crust. Do not skip this!
- Consider adding a sprinkle of Parmesan or crumbled feta cheese along with the ricotta for an extra layer of savory flavor.
- If fresh thyme is unavailable, dried oregano or a mixed Italian herb blend can be used as a substitute, though fresh herbs offer a brighter flavor.
- This galette is delicious served warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and gently reheated in the oven for best results.
- Experiment with other seasonal vegetables! Thinly sliced zucchini, bell peppers, or caramelized onions would also make wonderful additions or variations.
- For a richer flavor, you can roast some of the tomatoes lightly before assembling the galette, which intensifies their sweetness and reduces moisture content.
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