Tomato Galette with Ricotta and Parmesan - Easy Summer Recipe

Instructions

Prepare the pastry.

In a large bowl, combine the flour and salt.

Add the cold butter.

Use a fork, a pastry cutter or a food processor to cut in the butter until the mixture resembles coarse crumbs.

Gradually add the ice water.

Mix just until the dough comes together.

Shape into a disc, wrap, and refrigerate for at least 30 minutes.

Prepare the tomatoes.

Cut the tomatoes into 1/4 inch (6mm) slices.

Arrange the tomato slices on paper towels and sprinkle lightly with salt. Let them rest for 1520 minutes to release excess moisture.

Gently pat dry.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the filling.

In a bowl, add the ricotta, Parmesan, garlic, thyme, basil, Dijon mustard, a pinch of salt, and freshly ground black pepper.

Mix until smooth.

Assemble the galette.

Transfer the dough onto a floured surface.

Roll the chilled dough into a 12-inch (30 cm) circle on a lightly floured surface.

Transfer it to the prepared baking sheet.

Spread the ricotta mixture evenly over the dough, leaving a 2-inch (5 cm) border.

Arrange the tomato slices over the filling, slightly overlapping them.

Drizzle with the olive oil and season with a little black pepper.

Fold the edges of the dough over the filling, pleating as you go.

Brush the pastry with the beaten egg.

Bake for 4045 minutes, or until the crust is deeply golden and crisp and the tomatoes are tender.

Let the galette cool for about 10 minutes before slicing. Finish with fresh basil and a sprinkle of flaky sea salt.

dinner,lunch