Basically Pizza 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!

Basically Pizza Galette

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 sheet of store-bought frozen puff pastry thawed
• 1 large heirloom tomato
• ½ cup ricotta
• 1 cup grated fontina or mozzarella
• 2 large eggs
• 1 tbsp black sesame seeds
• fresh tarragon for garnish
• 3 tbsp Hot honey
• olive oil
• salt I'm using Diamond Crystal Kosher
• flaky salt optional
• cracked black pepper

Method

 

1. Pre-heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl add 1/2 cup ricotta, 1 cup fontina, 1 egg yolk, 5 cracks black pepper and a generous pinch of kosher salt. Mix until well incorporated and no streaks of egg can be seen. Thinly slice 1 heirloom tomato into 5-6 pieces, transfer to a piece of paper towel and season with salt and more black pepper.
3. Transfer 1 sheet puff pastry to the lined baking sheet and trace a 2 inch border with fork, then using the prongs, poke several small holes on the inside of the border. Using a spatula, spread out an even layer of the cheese mixture over the poked pastry. Top with your salted tomato slices and a drizzle with olive oil. Gently fold the edged towards the centre, pinching where needed to seal everything together.
4. In a small bowl, beat the remaining egg, then coat the border of the pastry and top with sesame seeds. Bake for 40-45 minutes, or until the pastry is golden brown and flaky. Remove and let cool before topping with fresh tarragon and a drizzle of hot honey.