Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Heirloom Tomato and Ricotta Galette
Scrumptiously healthy and light rustic tart, topped with tasty tomatoes and delicate ricotta cheese over a flaky and buttery crust A must try!
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.
INGREDIENTS:
-
- 1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter
- 1/2 teaspoon of salt
- 1 stick (4 oz, 115 gr) of unsalted butter, chilled
- around 4-5 tablespoons (60-75 ml ) of cold water
- 1 egg plus 1 tablespoon of water (for the wash
- 3-4 medium tomatoes, preferably heirloom
- 8 oz (225 gr) of ricotta cheese, best if whole milk (remove as much of the milk/liquid as you can)
- 2 tablespoons of chopped fresh basil, plus more for garnish
- 1 teaspoon of dry oregano
- 3 tablespoons of freshly grated parmesan cheese
- sea salt and pepper to taste
PREPARATION:
Add 3 tablespoons of iced water to start and gently (but quickly) mix.
Add more water if necessary, one tablespoon at a time until the dough comes together. I used a total of five tablespoons.
Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 20 minutes.
In the meantime, slice the tomatoes and place the tomato slices in a large plate covered with paper towel or parchment paper and sprinkle with coarse salt. Set aside. This step rids the tomatoes of excess moisture. Let sit while you prepare the rest.
In a small bowl, stir the basil, oregano, grated parmesan into the ricotta.
Preheat the oven to 375º F (190º C).
Remove chilled dough from fridge. sprinkle the counter with flour. Sprinkle the top with flour, and roll using a rolling pin while turning the dough often to make sure it doesn’t stick to the counter.
Roll out into about 12-inch (30 cm) diameter circle. Helping yourself with the rolling pin, move the dough to a baking sheet lined with parchment paper.
Spread the ricotta mixture evenly over dough, leaving a 1-inch border all around.
Dry the tomato slices with paper towel if necessary and layer on top of the ricotta.
Fold the edge over the tomatoes, making some pleads.
If the dough breaks at any point, don’t worry! Pinch the dough to seal.
Beat one egg with a tablespoon of water. Brush the border.
Sprinkle the edge with little sea salt crystal and the tomatoes with a little more oregano, if you’d like.
Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm … and how about with a scoop of vanilla ice-cream?! De
Heirloom Tomato and Ricotta Galette
Scrumptiously healthy and light rustic tart, topped with tasty tomatoes and delicate ricotta cheese over a flaky and buttery crust A must try!
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter
1/2 teaspoon of salt
1 stick (4 oz, 115 gr) of unsalted butter, chilled
around 4-5 tablespoons (60-75 ml ) of cold water
1 egg plus 1 tablespoon of water (for the wash
3-4 medium tomatoes, preferably heirloom
8 oz (225 gr) of ricotta cheese, best if whole milk (remove as much of the milk/liquid as you can)
2 tablespoons of chopped fresh basil, plus more for garnish
1 teaspoon of dry oregano
3 tablespoons of freshly grated parmesan cheese
sea salt and pepper to taste
Instructions
In a large bowl, combine the flour and salt. Add the butter cut in small pieces, and mix using pastry blender (or the tip of a knife if you don’t have one) until the butter is cut up in small pea-sized pieces.
Add 3 tablespoons of iced water to start and gently (but quickly) mix.
Add more water if necessary, one tablespoon at a time until the dough comes together. I used a total of five tablespoons.
Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 20 minutes.
In the meantime, slice the tomatoes and place the tomato slices in a large plate covered with paper towel or parchment paper and sprinkle with coarse salt. Set aside. This step rids the tomatoes of excess moisture. Let sit while you prepare the rest.
In a small bowl, stir the basil, oregano, grated parmesan into the ricotta.
Preheat the oven to 375º F (190º C).
Remove chilled dough from fridge. sprinkle the counter with flour. Sprinkle the top with flour, and roll using a rolling pin while turning the dough often to make sure it doesn’t stick to the counter.
Roll out into about 12-inch (30 cm) diameter circle. Helping yourself with the rolling pin, move the dough to a baking sheet lined with parchment paper.
Spread the ricotta mixture evenly over dough, leaving a 1-inch border all around.
Dry the tomato slices with paper towel if necessary and layer on top of the ricotta.
Fold the edge over the tomatoes, making some pleads.
If the dough breaks at any point, don’t worry! Pinch the dough to seal.
Beat one egg with a tablespoon of water. Brush the border.
Sprinkle the edge with little sea salt crystal and the tomatoes with a little more oregano, if you’d like.
Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm
