Heirloom Tomato, Pesto, & Ricotta Galette
An easy, yet impressive summer dinner! The buttery, flaky crust is surrounded by savory fillings like juicy heirloom tomatoes, basil pesto, creamy ricotta, and fresh herbs for a delicious summer recipe.
Ingredients
Servings: 8
For the Homemade Flay Pie Crust:
- 1 ½ cups All Purpose Flour
- ¾ cup Cold Butter, cubed
- 4 tbsp. Ice Cold Water
- 1 tbsp. Sugar
- ½ tsp. Salt
For the Galette:
- 1 Pie Crust, store-bought or homemade
- 1 cup Organic Valley Whole Milk Ricotta
- ½ cup Organic Valley Flavor Favorites Shredded Spicy Cheddar
- 3 medium Heirloom Tomatoes, thinly sliced
- 1/3 cup Basil Pesto, homemade or storebought
- 2 tbsp. Olive Oil
- Fresh Chives, chopped
- Fresh Basil, chopped
- Flaky Salt
- Chili Pepper Flakes
Instructions
- For the Homemade Pie Crust: In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the cubed butter and pulse until crumb-like texture. Add the ice-cold water to pulse 2-3 times until the dough is moist.
- Transfer the dough onto plastic wrap to press out into a 1” thick disc. Wrap tightly and chill in the fridge for 30 minutes.
- For the Galette: Preheat oven to 425F.
- Roll out the chilled pie crust dough to a 12” - 14” circle.
- Spoon the basil pesto evenly over the dough leaving a 2” – 3” border along the edges to fold over later. Add dollops of the ricotta.
- Pat dry the thinly sliced tomatoes with a paper towel to remove as much moisture as possible. Layer the tomatoes onto the dough.
- Gently fold over the edges so it overlaps the tomatoes, then brush the edges with the olive oil. Sprinkle the shredded cheese over the crust.
- Bake for 25-30 minutes, until edges are golden brown, and tomatoes are juicy.
- Enjoy warm garnished with a drizzle of olive oil, more dollops of ricotta, flaky salt, chili pepper flakes, and freshly chopped herbs.
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