I ended up combining pesto, tomato and a variety of cheeses and it's definitely going to be a repeat recipe--the combination of three major ingredients can't be beat, and it's super easy (especially when you use pre-made pie crust). I had it by itself (by itself I mean with some wine), but it would be great with a salad for a more balanced meal. And while I used a variety of cherry tomatoes, heirloom tomatoes would take this to the next level.
ricotta, tomato and pesto galette
{ inspired by smitten kitchen }
What you need:
- 1/4 cup ricotta (I used whole milk ricotta, but part skim would also work)
- 1/4 cup grated parmesan cheese
- 1/4 cup grated mozzarella
- 1 9-inch rolled pie crust (thawed according to directions)
- Sliced tomatoes of your choosing (go for the heirlooms)
- Pesto (homemade or store bought)
- 1 egg
- Salt and pepper
What you do:
- Preheat oven to 400°.
- Combine ricotta, grated parmesan and mozzarella in small bowl. Season to taste with salt and pepper.
- Unroll the pie crust onto baking sheet.
- Spread a thin layer of pesto on the pie crust, leaving an inch (or so) border.
- Add the ricotta mixture on top of the pesto, spreading evenly.
- Arrange tomato slices on top of the ricotta mixture to your liking.
- Carefully fold the edges of the pie dough inward so they overlap slightly on the pesto/cheese/tomatoes, leaving the center of the galette uncovered.
- Beat together an egg and splash of water, and brush the egg wash along the entire border of the galette.
- Bake in the preheated oven 30-40 minutes, until the edges are nicely browned and the cheese is bubbly.
- Enjoy.
This looks so amazing.
ReplyDeleteI need this in my life and will probably make it this weekend- wish they made GF pre-made crust but maybe I'll use a shell and adapt it even more to a quiche/tart type dish!
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