Rustic TOMATO Galette Recipe || Easy Savoury Tart with Fresh Herbs & Cheese

In a large bowl, mix together 2 cups of all-purpose flour and 1 teaspoon of salt.

Cut 3/4 cup of cold butter into very small cubes and add them to the dry mixture.

Using your fingertips or a pastry blender, rub the butter into the dry ingredients until it just about disappears into the mix.

Add 1 teaspoon of vinegar and 4 to 5 tablespoons of cold water to bring the dough together.

Mix with your hands until you can squeeze the dough together into a clump.

Tip the dough out onto a lightly floured counter and squeeze it together into a disc.

Using a rolling pin, roll the dough out into a large circle about 1/8 to 1/4 inch thick.

Place the galette crust onto a parchment-lined tray and place it in the fridge to chill.

In a medium bowl, add a 474 g container of ricotta cheese and break it up with a fork.

Mix in 1/2 teaspoon of garlic powder, 3 teaspoons of fresh oregano, 3 teaspoons of fresh thyme, and 3 teaspoons of fresh diced rosemary.

Add 3/4 teaspoon of salt and 1/4 teaspoon of pepper, and mix until smooth and spreadable.

Prepare 2 lbs of fresh tomatoes by thickly slicing larger tomatoes and cutting cherry tomatoes in half.

Spread the cheese mixture onto the crust, leaving about 1 inch of space around the edges.

Layer the tomatoes evenly on top of the cheese.

Drizzle 2 tablespoons of balsamic vinegar on top of the tomatoes.

Gently fold the edges of the crust to seal in the outside edges of the galette.

Break 1 egg into a small bowl, beat it, and brush the egg wash onto the crust of the galette (optional).

Place the assembled galette onto a baking sheet or preheated pizza stone.

Bake in a 400°F (200°C) oven for 30 to 35 minutes or until deeply golden and the underside of the crust is cooked and lightly browned.

Remove from the oven and season the top of the galette with a little salt and pepper to taste.

Allow the galette to cool until warm or room temperature before slicing and serving.

Equipment Needed

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