Another great recipe from the Macrina Bakery and Café Cookbook. This book has never let me down! The only change I made was to substitute red cherry and yellow pear tomatoes for the roasted Italian Romas called for in the original recipe. My small, garden tomatoes made an extremely sweet topping. I can see baking this tart in the winter and topping instead with roasted red bell peppers. The cheese-filled galette with tomatoes, arugula, and olives is a meal in itself; just add a glass of white wine and you're set!
Roasted Tomato & Olive Galette with Fontina | adapted from Macrina Café and Bakery Cookbook
• 2 cups ricotta cheese
• 3 eggs
• Kosher salt
• 1 teaspoon chopped fresh oregano (I used a sprinkling of dried)
• 1 teaspoon chopped fresh thyme
• Freshly ground black pepper
• Tart dough, chilled (recipe here)
• Egg wash made with 1 egg and 1 teaspoon water
• 5 Roma tomatoes
• 1/3 cup extra virgin olive oil
• Handful of fresh arugula
• 1 cup kalamata olives, pitted and halved
• 1 teaspoon freshly grated lemon zest
1. Line 2 rimmed baking sheets with parchment paper.
2. Combine fontina cheese, ricotta, eggs, 1 teaspoon kosher salt, oregano, thyme, and a little freshly ground black pepper in a large bowl. Mix with a whisk to fully blend ingredients. Set aside.
3. Roll the tart dough into a 14-inch circle, about 1/8-inch thick. Carefully lift it to a prepared baking sheet. Spoon the ricotta mixture onto the center of the rolled circle and spread to cover 10 inches, leaving a 2-inch border. Lift the border over top of the filling and pleat. Lift each fold of the pleat and brush underneath with egg wash to seal the crust (this helps to hold the pleated edges together during baking). Brush all exposed dough with egg wash, then place the galette in the refrigerator and chill for at least 30 minutes.
4. Preheat oven to 375˚F.
5. Wash and core the tomatoes, then cut each into 10 to 12 pieces. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto a prepared baking sheet and spread into a single layer. Season with salt and pepper. Roast on center rack of the oven for approximately 35 minutes, or until edges are deep brown. Set aside to cool. Leave oven on.
6. Remove tart from refrigerator and bake on center rack of oven for 55 to 60 minutes, or until the crust is golden brown. Let cool on the baking sheet for 20 minutes.
7. Tear the arugula leaves into pieces and place in a bowl with olives, fresh lemon zest, and remaining olive oil. Add salt and pepper to taste and toss together. Spoon arugula mixture onto the galette and scatter roasted tomatoes over the top. Serve at room temperature.