Tomato Galette
My version of the tomato galette is basically a fancy (and very delicious) pizza. Puffy pastry, cheesy filling and summer tomatoes get drizzled with hot honey and served with fresh tarragon and black sesame seeds. It’s great for your next date night or dinner party!
Watch me make it here on Instagram!
Servings: 2-4
Active Time: ~ 1 hour
Ingredients
1 sheet of store-bought puff pastry
1-2 large heirloom tomatoes
½ cup ricotta
½ cup grated fontina
1 large egg + 1 large egg yolk
1 tbsp black sesame seeds
fresh tarragon
hot honey for drizzling
1 tbsp olive oil
kosher salt
flaky salt
fresh black pepper
Instructions
Heat oven to 375F.
Meanwhile, in a large bowl combine fontina, ricotta, egg yolk, 5 cracks black pepper and a pinch of kosher salt. Using your hands, mix until combined.
Next, cut your tomato into 5 slices. Season generously with flaky salt and set aside.
Lay out your pastry on a parchment-lined sheet pan. Using a spatula, spread out an even layer of the cheese mixture. Make sure to leave a 1.5-2 inch border around the edges.
Top the cheesy pastry with your salted tomato slices and drizzle with olive oil. Gently fold the border towards the center. Beat the remaining egg and use a brush to coat the border. Top with sesame seeds and bake for 40-45 minutes, or follow package instructions.
When the pastry is done, it will be golden brown and bubbling in the center. Remove and let cool on a wire rack.
Top with fresh tarragon and a drizzle of hot honey. Enjoy!
Tag me if you make it @stefsdinnerdate <3