Heirloom Tomato and Avocado Galette

Got tomatoes? Well, then I have a great recipe for you. A little while back I made this this Black Cherry and Ricotta Galette and after visiting the East Atlanta Village Farmer’s Market recently and finding the prettiest little heirloom tomatoes, I decided to make a savory galette. Sure I could have thrown them in a bowl of lettuce and made a pretty ol’ salad, but what would have been the fun in that?!? *smiles* If you do live in the Atlanta area, and haven’t been to the EAV Market on Thursday’s during this time of year, then you’re totally missing out. It’s not terribly big, but there is enough vendors there to definitely find something that you’ll like. And you get $5 bucks off, if it’s your first time visiting. So goooo!

Anyway, this galette not only involves tomatoes, but it also includes avocado. Happy dance. Happy dance. We won’t discuss the three types of cheeses I used in this recipe, but I will say that they are used in moderation. *smile* And the crust, oh that crust! So good!

Recipe: Serves 4


1 1/2 cups of Multi-Color Tomatoes (sliced thin)
1/2 Avocado (sliced thin)

Ricotta Layer:

1 cup of Ricotta Cheese
1 teaspoon of Garlic (minced)
1/4 teaspoon of dried Basil
1/4 teaspoon of dried Oregano
1/2 cup of shredded Mozzarella Cheese
2 tablespoons of grated Parmesan Cheese
1/4 teaspoon of Sea Salt (or Garlic Salt)
1 1/4 cup of Unbleached All-Purpose Flour
1/4 teaspoon of Sea Salt
3 teaspoons of Sour Cream 
1 stick of cold Un-salted Butter (cut into small cubes)
1 teaspoon of Apple Cider Vinegar
3 – 4 tablespoons of ice cold water (or more depending)
(Chill dough for at least an hour)
1 small Free-Range Egg yolk beaten + 1 teaspoon of water (for the egg wash)
A little dried Oregano, dried Basil, and shredded Parmesan Cheese for the sprinkling on the crust and and finely grated Parmesan Cheese and a drizzle of Olive Oil on tomatoes prior to baking)




To make your dough, you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help of a large spoon. If you have a food processor, then that machine will mix all the ingredients for you.

If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools, then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left. Slowly add in your ice cold water. You want your mixture to be moist, but not too sticky. If it gets sticky, then just add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together until it comes to a well mixed ball of firm dough.

If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. You will know it’s ready, when your dough starts to form into a ball. Lift up the top proceed onto the next step.

Pour that mixture into a small pile on a well floured surface, then firmly form a round flat disk (1″ x 3″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least an hour so that it can chill.

After your dough has chilled, then you can begin to roll it out onto a well floured surface. Roll it out to at least 10 – 12 inches wide, so that you have a lot of room to work with. Then place it onto a sheet of parchment paper, and then onto your baking sheet.

Pre-heat oven at 400 degrees. In a small bowl, mix together your ingredients for your Ricotta layer. Place a thin layer of your Ricotta mixture onto your dough(keeping a border of at least 1 1/2 inches away from the edge, because you’ll need room to fold your dough inward, and then gently arrange your tomatoes and avocado on top of that layer.

To the best of your ability, fold your dough inward, making pleats in a circular motion. It doesn’t have to perfect, but be sure to press your pleats firmly together so that they do not come undone in the baking process.

Next, brush a thin coat of your egg wash onto your dough portion of your galette, and then sprinkle a little dried basil, dried oregano, and shredded parmesan cheese on your dough. Then sprinkle your tomatoes with a little grated parmesan cheese and a drizzle of olive oil. Place your baking tray onto the middle shelf in your oven and bake for around 40 minutes or until the crust is golden brown. Take out the oven and let cool for at least 15 minutes. 

Top your galette with a little fresh basil, cut and enjoy! xoxo


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