Galette with fresh tomato and ricotta cheese – Let’s keep a little more summer on our plate

We discovered Haidee Hart’s recipe at thekit.ca and it’s the perfect opportunity to keep a little more summer in the kitchen and on our plate.

What you will need:

• 2 1/2 cups (300 g) flour
• 2 teaspoons of sugar
• 1 teaspoon of salt
• 1 cup (226 g) cold butter, cut into small pieces
• 4-6 tablespoons (60-90 mL) cold water
• 1 cup (250 g) ricotta cheese
• 5 cups (680 g) cherry tomatoes, halved
• A handful of your favorite fresh herbs (I like basil, thyme, tarragon or oregano)
• 1 teaspoon of salt
• 1 egg beaten with 1 teaspoon (5 mL) water

How to make it:

For the dough

1. Mix the flour, sugar and salt in a mixer. Add the pieces of butter and work the mixture for a while. Add the cold water, mixing until the dough comes together.
2. Work the dough on the counter and form into 2 large circles. At this point you can make 2 galettes or put the second one in the fridge for next time.
3. Roll out the dough into a circle. Place the dough on a baking sheet lined with parchment paper and refrigerate for 20 minutes.

To prepare the galette

1. Spread the ricotta cheese evenly in the middle of the dough, leaving some dough empty at the edges. Place the cherry tomatoes, cut side down, on top of the ricotta.
2. Put the fresh herbs between the tomatoes. Sprinkle with salt.
3. Fold the edges inward and brush with the egg.
4. Put the pan on the middle rack of the oven and bake for 45-60 minutes until the dough is golden brown and the tomato juices are boiling. Allow to cool completely before transferring to a serving board.

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