| Level: | Easy |
| Total: | 55 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup ricotta
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 refrigerated rolled pie crust
- 1/2 cup shredded fresh mozzarella
- 2 to 3 medium heirloom tomatoes, sliced 1/4 inch thick
- 1 large egg
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
- Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper.
- Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash.
- Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 357 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 65 mg |
| Sodium | 411 mg |
Reviews
Made the peach and plum galette first and love it and was skeptical on the tomato galette with pie crust but made it and was a big hit with hubby, making my third one as we speak. The only thing different I did is sprinkle salt on crust after the egg wash. Perfect for surprise entertaining.
Made this last night along with the peach and plum galette. My 5 year old helped me and had a blast. So fast and yummy:)