This galette is no looker, I am fully aware of this. Galettes are meant to be free form, but there is a way to make free form look beautiful. I didn't try to crimp my edges nicely because honestly, I have to cook and shoot while my kid naps and that doesn't leave time for making a nicer crust. I have time to make a delicious, flaky crust, but not a pretty one.
And let's talk about this crust. I made a version of it here where I dubbed it life-changing because 1) it's VEGAN (!), 2) there's no cutting of butter (because it's vegan) or iced water involved, 3) there's no resting or chilling of the dough involved and 4) it's nearly foolproof. FOOLPROOF PIE DOUGH - I'm in. This dish is a perfect dinner with a simple green salad, a killer breakfast with an egg on top and my kid loved it. So, in my opinion, it was totally worth the sweat.
SLOW-ROASTED TOMATO and RICOTTA GALETTE
with FOOLPROOF PIE DOUGH
The "slow-roasted" part may turn some people off, but I popped the tomatoes in the oven first thing in the morning while I fed my kid, took a shower, cleaned the kitchen and made some play doh bears. Stuck them in the fridge and used/snacked on them until I made the galette the next day. The oven temp is so low it barely heated up the house, although you'll get different thoughts from my husband.
1 lb cherry tomatoes
1 Tbs olive oil
generous pinch of salt
Crust (from The Homesick Texan):
2 cups all-purpose flour
1 tsp kosher salt
1/2 cup olive oil
1/4 cup whole milk
1/2 cup whole milk ricotta, preferably homemade
2 Tbs heavy cream
½ tsp fresh thyme, finely chopped
salt and pepper to taste
For the tomatoes:
Preheat the oven to 275ºF.
Combine the ingredients and spread in one layer on a sheet pan.
Slow roast for approximately 2 hours, tossing occasionally, until the tomatoes are soft and blistered.
Set aside to cool.
If you are making this ahead of time, tomatoes will keep covered in the fridge until use.
For the crust:
In a mixing bowl, whisk the flour and salt together.
Combine the olive oil and milk and mix with the flour and salt.
Mix until well combined, adding extra milk 1 tsp at a time, if the dough is dry.
Flatten into a disk and wrap with plastic wrap until use. It can be kept at room temp if you are using it right away or refrigerated if you plan to make it the next day.
For the ricotta:
Combine the ricotta, heavy cream, fresh thyme and whisk until smooth.
Season to taste.
Assembly and baking:
Preheat oven to 450ºF.
Divide the galette dough in half, reserving the other half for another use.
Roll out the dough to approximately 10" in diameter, using flour as needed to prevent sticking.
Place the disk on a lightly greased sheet pan.
Spread the ricotta mixture evenly over the bottom of the crust, leaving about 1/2" boarder.
Fold the edges of the crust over the ricotta mixture. Egg wash, if desired (I didn't).
Bake the galette for 13-15 minutes until the edges and bottom are well-browned.
Place the tomatoes on top and garnish with freshly chopped thyme.