Heirloom Tomato Galette with Caramelized Onions & Ricotta Cheese recipe from cooking with cocktail rings

Heirloom Tomato Galette with Caramelized Onions & Ricotta Cheese 

It’s the end of summer and heirloom tomatoes are on their way out. With their rainbow colors and juicy interior heirloom tomatoes are a favorite of mine. California’s heirloom season is later than much of the country’s, running until late summer.  

The recipe starts with basic pie dough for the crust, which is rolled out and filled with creamy ricotta cheese, caramelized onions, sweet and juicy heirloom tomatoes and Parmesan cheese creating anappetizer that eases out of summer and into fall. A galette lacks the formality of a pie. The dough is rolled out and shaped around the filling with rustic edges. It can be quickly assembled and doesn’t require the skill that pies do. 

 

Ingredients:

For the dough:

1½ cups all-purpose flour, plus additional for rolling out the dough

1 teaspoon granulated sugar

½ teaspoon table salt

10 tablespoonsunsalted butter, chilled and cut into cubes

 

For the caramelized onions:

2 tablespoons extra-virgin olive oil 

2 tablespoons unsalted butter 

2 medium red onions, thinly sliced

1 medium yellow onion, thinly sliced 

1 teaspoon granulated sugar

½ teaspoon kosher salt 

1 tablespoon balsamic vinegar 

 

For the filling: 

1½ cups drained whole milk ricotta 

6 medium assorted heirloom tomatoes, sliced ¼-inch thick

½ cup grated Parmesan cheese 

1 egg, beaten 

Flaky sea salt, as needed 

 

Instructions: 

For the dough: 

To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and water to the flour mixture. 

Pulse until the mixture forms a rough dough. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.

 

For the caramelized onions:

Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.

 Sprinkle the salt and sugar over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes. Add the balsamic and stir to combine. Continue to cook until the onions are uniformly brown and caramelized, about an additional 10 minutes. Remove from the pan and set aside.

 

For the filling: 

Roll the dough out into an 18-inch circle ¼-inch thick. Transfer the dough to a parchment paper lined baking sheet. Spread the ricotta over the dough leaving a 2-inch border around the edges. 

Arrange the caramelized onions over the ricotta then layer the heirloom tomatoes over the top. Sprinkle with Parmesan cheese then fold the outer ½-inch of the edge of the dough over itself to form lip around the galette then fold over the tomatoes, forming pleats. Brush the edges with the beaten egg.

Bake until the edges are golden brown, about 50 minutes. Let cool completely and sprinkle with flaky sea salt. 

 

Serves 9 as an appetizer.  

 

 

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