Serves 6
Think of this savory dish as a French take on pizza. A galette (pronounced ga-LET) is a rustic French pastry tart that can be prepared as either sweet or savory.
This recipe is the perfect crowd pleaser for Summer gatherings. It would be a shame not to enjoy this delicious seasonal fav with your closest friends and family.
PINE NUT RICOTTA
1 small head garlic
¼ cup + 1 Tbsp olive oil
1 Tbsp lemon juice
½ tsp sea salt
¼ tsp freshly ground pepper
½ cup pine nuts, soak overnight/or boil for 10 minutes, drained
DOUGH [*see note below to avoid this step]
2 ½ cups all-purpose flour, or ½ all-purpose flour and ½ whole wheat pastry flour, plus extra for rolling
1 Tbsp organic sugar
1 tsp sea salt
1 Tbsp chopped fresh rosemary
1 cup non-hydrogentated vegetable shortening or vegan margarine (if using margarine, omit salt)
½ cup ice-cold water, as needed
*or 3 store-bought frozen piecrusts
*Recipe + Photo: Chloe’s Kitchen
PREP
Preheat oven to 375°F.
Peel away loose outer layers of the garlic head, but leave individual skins intact. Slice off the top, so the tips of the cloves are exposed.
Place the head of garlic on foil, cut-side up, and drizzle with 1 tablespoon of olive oil and season with salt and pepper. Loosely fold up the ends of the foil pouch and pinch to seal. Roast for 30 to 40 minutes until the cloves are fork-tender.
Remove from oven and let cool. Once cooled, squeeze the head of garlic and the soft cloves will pop out. Set aside.
PINE NUT RICOTTA
In a food processor, blend the pine nuts, roasted garlic, ¼ cup olive oil, lemon juice, sea salt and freshly ground pepper. Scrape down the sides with a spatula frequently to ensure that all ingredients are incorporated. Adjust seasoning to taste.
DOUGH*
In a food processor, add flour, organic sugar, sea salt, and chopped rosemary. Pulse until combined.
Add shortening and pulse until mixture has a crumbly consistency. Add ice water 1 tablespoon at a time, and pulse until it holds together. You may not need to use all of the ice water. Do not over-process.
Form the dough into a disc and wrap in plastic wrap. Refrigerate for 10 minutes.
Remove & roll dough into 1/8” thickness between two layers of lightly floured parchment paper. Using a sharp knife, cut the dough into 3 circles using an 8” round baking pan or plate as a template. Refrigerate rolled discs for 10 minutes.
BUILD
Remove dough and brush the tops with olive oil. Fan tomatoes, overlapping, in a circular shape in the center of each disc, leaving a 1” border. Fold over the edges of the tomatoes and refrigerate for 15 minutes.
Transfer to a large baking sheet lined with parchment paper and brush with olive oil. Bake for 30 to 35 minutes until tomatoes look shriveled and crust is lightly browned. Let cool for at least 5 minutes.
NOTES + SERVING TIPS
Cut galettes into quarters and top each slice with a dollop of pine nut ricotta. For a fancy touch, pipe the ricotta onto each slice using a cake-decorating pastry bag and star tip.
Serve warm.
*In a rush? This recipe can also be made using 3 store-bought frozen piecrusts. Just remember to knead in 1 tablespoon of chopped rosemary into the thawed dough. If opting for store-bought dough, skip the “DOUGH” step above and resume recipe at the “BUILD” stage.