I've been meaning to make this for awhile but it has been so hot I didn't dare turn on the oven. When fall a rived last week cooler temperatures showed up as well. Finally that oven could be turned on - I think for the first time since May!
I'm partial to galettes - the easiest of tarts to make! No fuss, no bother . . . perfect for a busy life.
Dear lord, this was good! It really was a perfect summer evening meal - light, fresh, and not a ton of work. If you happen to have some tomatoes and ricotta laying about - turn on the oven and get busy. I guarantee that you won't regret it.
Tomato Ricotta Galette
1 pre-made pie crust (I always have dough in the freezer that I buy from the Mennonite ladies in St. Jacobs)
1 1/2 tomatoes, sliced in 1/4 inch rounds
1 tablespoon olive oil
1 teaspoon minced garlic
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped basil
1 egg yolk beaten with a teaspoon water
Pre-heat the oven to 450 degrees.
Roll the dough into a round, transfer to a baking sheet that has been lined with parchment paper.
In a bowl, mix the ricotta, Parmesan, garlic, eggs, basil; season with salt & pepper.
Spread the ricotta mixture evenly over the galette dough, leaving a 2" border. Starting at the outer circle, arrange the tomato slices in an attractive pattern, overlapping the slices. Brush olive oil over the tomatoes. Fold the dough border over the filling and brush with the egg yolk/water mixture.
Bake the galette until the cheese is puffed, the tomato slices slightly caramelized and the galette is golden (about 30 - 35 minutes). Remove from oven. Allow to stand for about 10 minutes, then slide the galette onto serving dish. Cut into wedges and serve.