You might already figure out how obsessed we are with summer tomatoes. And finally these beautiful heirloom tomatoes are available at the Farmer’s Market. I almost thought the harvest had come to nothing. Tomatoes come in a wide variety of shapes and colors, and we put them all on our delicious heirloom tomato galette. It consists of a delicious shortcrust pastry. But not only tomatoes come on our Galette, also ricotta, dried tomatoes pesto and fresh thyme should not be missing.
Heirloom tomato galette, but what does Heirloom mean?
There is literally no good translation for heirloom tomatoes. The term “heirloom” literally means “heirloom”. In Britain they say “Heritage Tomatoes”, which goes in a similar direction. But it is important, that they are old varieties of tomatoes, from whose seeds you can actually grow new tomato plants. And somehow, the tomato is inherited over generations. The fact is that everyone is crazy about these tomatoes and local farmers markets are priced quite high. But is it important, if they are delicious? I don’t think so. 🙂
This savory heirloom tomato galette will make a great side dish, but it is also a delicious lighter dinner, especially on a hot day, served with big bowl of green crunchy salad.
For the crust, you can use homemade or shop-bought, ready-made pastry.
I am crazy about simple and easy tomato recipes. If you like this recipe, you should also try our roasted tomato soup.
Heirloom Tomato Galette
- 500 g Package of ready made Shortcrust Pastry
- 200 g Ricotta Cheese
- 5 tbsp Sundried Tomato Pesto
- 450 g Mixed Tomatoes
- 1 tbsp Fresh Thyme
- 1 tbsp Pepper freshly grounded
- Line the baking tray with baking parchment and set aside
- In a small bowl, mix together ricotta cheese with some salt & pepper to taste
- On a lightly floured surface, roll the pastry dough into a large circle (roughly about 25-30 cm in diameter and about 3-5mm thick). Carefully roll the dough around your rolling pin and transfer into the baking tray lined with baking parchment. Gently prick the pastry all over its surface with fork. Spread the ricotta cheese on top of the dough, leaving about 5 cm boarder around. Next, spread the dried tomato pesto on top of the ricotta cheese
- Slice the tomatoes, sprinkle them with salt and let them “sweat” for 5 min. After pat them gently with kitchen towel so it can absorb some of the tomato juice. Arrange the tomatoes in overlapping circles on top of the ricotta and dried tomato pesto. Sprinkle with half of the fresh thyme. Gently fold the edges of the dough, closing it towards the centre
- Place in the fridge for about 20-30 minutes. In a meantime, preheat the oven to 200°C
- Take the galette out of the fridge and place in the preheated oven and bake for 40-45 minutes, turning it half way through, until the edges are golden brown
- Sprinkle with remaining thyme and black pepper, drizzle with some olive oil. Allow it to cool for 5 minutes
- Enjoy your BeastFeast!