makes two 8 inch galettes
I can't get enough of this beautiful BC organic rye flour. I figured that the sweetness I find in this flour would be a great stage for the perfectly in-season heirloom tomatoes, with their bright sweet flavour.
The key to this recipe comes from my family pastry technique, passed down from my Auntie Janice. Hardly work the dough. Oh, and of course, use the very best ingredients you can find. There are only 3 ingredients in the filling - tomatoes, ricotta and a brush of butter to finish - so they should be good; deserving of their fluffy rye stage.
1 cup rye flour
1/2 cup red fife (or all purpose flour if it is all that is available)
1/2 lb unsalted butter, cubed. Frozen or very cold.
1/4 tsp salt
5 tbsp ice water
(keep an extra cup of rye flour beside you for dusting your roller and surface as you go)
1 - 1 1/2 lbs of various heirloom tomato varieties (choose what looks good to you)
1 cup of ricotta cheese (I will share the recipe for homemade ricotta soon)
To Finish: (optional)
1/4 cup of whipping cream or table cream
1 tsp poppy seeds
1 Tbsp butter
Technique for the dough:
Prepare two baking sheets by lining them with parchment paper. Set aside. Preheat the oven to 425 degrees.
Combine the rye and red fife flour and salt in a bowl. Rye has less - and weaker - gluten than wheat flour so don't be alarmed if it is different from your usual pastry dough. Galettes are more rustic, and so it is ok in my books to end up with a little free-form crust :D
Add the butter cubes and using a knife or pastry mixer, combine. You will know you are done, when the pieces of butter are pea-sized. It is alright if some are still larger. Begin to add the ice water (cooollld is important) until clumps start to form. This is when you should very quickly (with little touching, so as not to warm the dough up) transfer half the clump of dough to your rye flour dusted counter/rolling surface. Confidently roll the dough out to about a 12 inch circle, amply dusting the roller, dough and surface as you go. At about 8 inches, flip the dough, and re dust the surface then roll to the final 12 inch diameter. Using your roller to transfer the dough to the baking sheet, roll the dough onto the roller (this is a good way to keep the dough from tearing) and place on the baking sheet. It is ok if it spills over the edge a bit. Remember we will be folding over the edges. Now, in the same way roll out the second clump of dough. Set aside.
Technique for the filling:
Slice your tomatoes in rather even 1/3 inch slices. Place them on the inner area of the crusts, leaving about 2 1/2 inches bare around edges. Dollop ricotta between the tomato slices. You can optionally sprinkle over some oregano or other fresh herbs like thyme, if you have them, now. Or for basil, wait until the galettes are out of the oven and toss some basil leaves on when you present the galette at your table.
Once you have covered the crust sufficiently, begin to fold over the edges, from the edge of the filling. You will cover some of your cheese and tomatoes. Find a pastry brush, and put your cream in a bowl. Brush on the cream over the outer crust, then sprinkle with poppy seeds.
Place them in the oven for 10 minutes at 425 degrees. Then turn the heat down to 325 for another 20-25 minutes. The ricotta should have some browning as well as the outer crust. Melt the butter and brush over your tomatoes to finish.
Serve and enjoy! These are great paired up with a summer salad for dinner. We enjoyed them with a local Okanagan wine, Culmina Saignée Rosé.