Heirloom Tomato Galette
Serves 4–6

Ingredients:

  • 1 sheet store-bought pie crust (or homemade, if you're feeling extra)

  • 2–3 heirloom tomatoes, sliced ¼-inch thick

  • ½ cup ricotta cheese (or goat cheese for a tangy twist)

  • ¼ cup grated Parmesan

  • 1–2 cloves garlic, finely minced

  • 1 tablespoon olive oil

  • 1 teaspoon fresh thyme leaves (or ½ tsp dried)

  • Salt & freshly ground black pepper

  • 1 egg, beaten (for egg wash)

  • Optional: a drizzle of balsamic glaze or a handful of fresh basil for finishing

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Prep the tomatoes: Lay slices on a paper towel, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture. Blot dry.

  3. Mix filling: In a small bowl, combine ricotta, Parmesan, garlic, olive oil, thyme, and a pinch of salt and pepper.

  4. Assemble the galette:

    • Roll out your pie dough onto the lined baking sheet.

    • Spread the cheese mixture in the center, leaving a 1½-inch border.

    • Arrange tomato slices on top in a single overlapping layer.

  5. Fold and brush: Gently fold the dough edges over the filling, pleating as needed. Brush crust with beaten egg.

  6. Bake for 35–40 minutes, until crust is golden and tomatoes are roasted.

  7. Cool slightly, then top with fresh basil or a drizzle of balsamic glaze, if using.