Rosemary Tomato Galette
with Lemony Ricotta & Balsamic Glaze | 4 servings
We would say “These galettes are easy as pie!” but the truth is, they’re actually easier. This quaint cousin of traditional pie skips finicky arrangements and careful crimping, and gets right to the good stuff: layers of caramelized onion and rosemary-marinated tomatoes on a creamy bed of lemony ricotta topped with a balsamic drizzle. You’ll simply pile filling into pre-made crusts, then fold the edges in for a rustic feel (No worries if they don’t look perfect—that’s the point!) When you bring these savory, flaky vegetarian masterpieces to the table, no one will ever guess how easy they were to make.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pie Crusts
(Contains Wheat)
1 unit
Tomato
4 ounce
Grape Tomatoes
¼ ounce
Rosemary
1 unit
Yellow Onion
1 unit
Lemon
4 ounce
Ricotta
(Contains Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Bring pie crusts to room temperature. Wash and dry produce. Thinly slice tomato into rounds. Halve grape tomatoes lengthwise. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp. Halve, peel, and thinly slice onion. Zest and quarter lemon.
In a small bowl, combine tomato rounds, grape tomatoes, and rosemary; season with salt and pepper and toss to coat.
Heat a drizzle of oil and melt 1 TBSP butter in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper.
Meanwhile, in a second small bowl, combine ricotta, lemon zest, 2 tsp olive oil, juice from half the lemon, a pinch of salt, and pepper.
Unroll pie crusts onto a lightly oiled baking sheet. Spread lemony ricotta in center of each crust, leaving a 1-inch border around the edges. TIP: Use the back of a spoon or rubber spatula to spread the ricotta. Layer caramelized onion and marinated tomatoes over ricotta. Using your fingers, fold crust edges about 1½ inches toward the center, creating pleats as you go. (It’s OK if it doesn’t look perfect—galettes are meant to be rustic!) Bake galettes on middle rack until crust is golden brown, 30-35 minutes. (TIP: Gently lift the edge of a galette with a knife or spatula to check that the bottom is also golden brown).
Drizzle 1 tsp balsamic glaze over each galette. Serve warm or at room temperature, with any remaining lemon wedges on the side.