# @thepancakeprincess on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DNswUqu4rJK
- **Gondola URL:** https://gondola.cc/posts/70552809-thepancakeprincess-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/42e9f8c727.jpg
- **Posted:** 2025-08-23T13:32:10.000+00:00
- **Account Owner:** Erika | NYC content creator (@thepancakeprincess) — https://gondola.cc/thepancakeprincess

## Caption

The perfect bake to close out summer–ripe tomatoes in a flaky cornmeal galette crust! #ad

plugrabutter’s high butterfat content gives the crust a rich flavor while the lower water content helps gives the crust a flaky yet tender bite. I like using salted plugrabutter here for a deeply seasoned crust (though if you only have unsalted butter, just add ¼ tsp salt to the dough!)

For the crust:
½ cup water
1 tbsp apple cider vinegar
1 cup flour
¼ cup cornmeal
1 tsp sugar
½ tsp salt
5 oz cold Plugra salted butter, cubed

For the filling:
6-8 oz whole milk ricotta
⅓ cup shredded parmesan cheese
¼ cup fresh herbs of your choice (dill, basil, parsley, chives, etc)
½ tsp kosher salt
¼ tsp pepper
2 cups cherry tomatoes, sliced thinly

1 egg yolk or whole egg mixed with a tsp of water, for the egg wash

Combine the water and vinegar in a small cup and put in the freezer to chill. In a mixing bowl, combine the flour, cornmeal, sugar and salt. Cut in the cubed butter with your fingers until you have a crumbly dough with uneven chunks of butter. Drizzle 3 tbsp of chilled water mixture over the dough and toss to incorporate. Add more water a tbsp at a time until the dough starts to come together.

Turn out the dough onto a clean workspace and fold the dough to create layers and bring the dough together. Pat into a disc, wrap in plastic wrap and chill for at least 2 hours or up to 2 days.

To make the filling, stir together the ricotta, parmesan, herbs, salt and pepper together until smooth.

When ready to bake, roll out the galette dough until you have an 8-10” round and transfer to a parchment-lined baking sheet. Spread the filling in the center, leaving a 2-3” rim. Shingle the tomatoes over the filling–they’ll shrink as they bake. Fold the galette edges over the center. 

Put the baking sheet in the freezer and preheat the oven to 425. Once the galette has chilled for 10-15 minutes, remove from the freezer and brush the edges with the egg yolk wash. Bake at 425 for 15 minutes. Lower temp to 375 and bake for another 35-45 minutes or until galette is golden brown around the edges.

#tomatotart #tomatogalette #plugrabutter

## Stats

- **Views:** 51,185
- **Likes:** 898
- **Shares:** 0
- **Comments:** 53

## Tags

plugrabutter, tomatogalette, tomatotart, ad

---
Copyright (c) Gondola