Scrumptiously healthy and light rustic tart, topped with tasty tomatoes and delicate ricotta cheese over a flaky and buttery crust
A must try!
|This post is sponsored by Milk and Eggs. All opinions are mine.|
Maybe it’s my love for summer fruit and veggies to inspire this post, and reminding me that tomatoes won’t be in season pretty soon.
Or maybe, just maybe, it’s all the desserts I’ve been baking lately, and the loads of chocolate I’m eating while taste-testing for Halloween recipes (… yes, I’ve got a new one coming for you!).
Either way, today I present you with this light, vegetarian and deliciously healthy galette topped with sun-ripened heirloom tomatoes, creamy ricotta cheese, fresh basil and oregano. The perfect way to have one last taste of summer… before it’s too late!
Making galette (or rustic crostata, as I like to call it) is super easy. You can make the dough by hand, like I did, using a pastry blender, or the tip of a knife to cut the butter. Or you can even use a stand up mixer or food processor to make it faster. Once the ingredients are assembled make sure to chill the dough in the refrigerator for about 20 minutes to make it easier to roll. Roll in a circle, top with the ricotta and tomatoes, fold the edges and bake.
And the best part of it all… it does NOT need to look perfect! Galette is like a free-style, and worry-free pie. No need to fuss here, we are aiming for an homemade look which is simply beautiful.