Savory Tomato and Herb Galette with Whipped Ricotta and Balsamic Drizzle

Ingredients

• •1 1/2 cups all-purpose flour
• •1/2 cup unsalted butter, cold and cubed
• •1/4 cup ice water
• •1/4 teaspoon salt
• •2 large heirloom tomatoes, sliced
• •1 tablespoon olive oil
• •1 tablespoon fresh thyme leaves
• •1 tablespoon fresh basil, chopped
• •1 teaspoon fresh oregano, chopped
• •1 cup ricotta cheese
• •1/4 teaspoon garlic powder
• •1/4 teaspoon black pepper
• •1/4 teaspoon kosher salt
• •1/4 cup grated Parmesan cheese
• •1 tablespoon balsamic glaze

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Meanwhile, prepare the filling. Slice the heirloom tomatoes and place them on a paper towel to absorb excess moisture. Drizzle with olive oil and season lightly with salt and pepper.

5. 5

   In a small bowl, mix the ricotta cheese with garlic powder, black pepper, kosher salt, and Parmesan cheese until smooth. Set aside.

6. 6

   On a floured surface, roll out the chilled dough into a rough 12-inch circle. Carefully transfer the dough onto the prepared baking sheet.

7. 7

   Spread the whipped ricotta mixture evenly over the dough, leaving a 2-inch border around the edges.

8. 8

   Arrange the tomato slices on top of the ricotta filling, overlapping slightly. Sprinkle the fresh thyme, basil, and oregano over the tomatoes.

9. 9

   Fold the edges of the dough over the filling, pleating as needed. Brush the crust with a bit of olive oil for a golden finish.

10. 10

    Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender.

11. 11

    Remove the galette from the oven and let it cool slightly. Drizzle with balsamic glaze just before serving.

12. 12

    Slice and serve warm as an appetizer, or pair with a fresh salad for a light meal.