Recipe: Mini Tomato Galettes with Ricotta and Herbes
Posted on: September 13, 2020
Mini Tomato Galettes with Ricotta and Herbes
*Recipe from Kitchen Party: Effortless Recipes for Every Occasion
For the pastry
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup unsalted butter, cold and cut into small pats
1 large egg
¼ cup cold milk
For the topping
1 cup ricotta cheese
1 tablespoon smooth Dijon mustard
1 tablespoon grainy Dijon mustard
2 cloves garlic, finely minced
2 tablespoons finely chopped parsley
1 ½+ ½ teaspoons Herbes de Provence, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup grated Parmigiano Reggiano cheese, divided
½ cup grated Gruyere cheese, divided
2–3 field or heirloom tomatoes, thinly sliced
1 tablespoon extra virgin olive oil
1 egg + 2 tablespoons milk, for egg wash
For the pastry, place the flour, salt and pepper in the bowl of a food processor fitted with the steel blade and quickly pulse in the cold butter. This should only take about five to eight pulses. In a small bowl, beat the egg and milk together and pour them over the flour mixture. Pulse just until a rough dough forms. If it is a little dry, add another splash of milk. Turn the dough out onto a piece of plastic wrap and press it into a flat disk, wrapping well. Refrigerate for at least 1 hour.
Meanwhile, set your oven rack to the lowest position and preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
For the topping, in a bowl, mix together the ricotta, smooth Dijon, grainy Dijon, the garlic, parsley, 1 ½ teaspoons of Herbes de Provence, and the salt and pepper. Stir in ¼ cup of the Parmigiano and Gruyere cheeses and set aside.
Retrieve the dough from the fridge and roll it out on a well-floured work surface to a little less than 1/4-inch thick. Cut out as many 6-inch circles as possible then reroll the dough and continue cutting out circles until all of the dough has been used up. Place the circles on the prepared baking sheet and divide the ricotta mixture between them, leaving about a 1-inch border all the way around. Layer on the tomatoes so that they overlap, sprinkle with the remaining cheese and Herbes de Provence, and drizzle with the oil. Season with salt and pepper and fold the edges of the crust over to form the mini galettes. Brush the pastry with the egg wash and bake on the bottom rack of your oven for 20 to 30 minutes, or until the crust is golden brown and the tomatoes are slightly shrivelled. Serve immediately or at room temperature.