Savory Herb Ricotta Galettes with Summer Tomato Peach Salsa

Ingredients

• •1 1/4 cups all-purpose flour
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, chilled and cubed
• •1/4 cup plain Greek yogurt
• •2 tablespoons ice water
• •1 cup ricotta cheese
• •1/4 cup grated Parmesan cheese
• •1 large egg
• •2 teaspoons fresh thyme leaves, chopped
• •1 teaspoon fresh rosemary, chopped
• •1 teaspoon lemon zest
• •1/2 teaspoon freshly ground black pepper
• •2 medium ripe tomatoes, diced
• •1 large peach, diced
• •2 tablespoons fresh basil leaves, chopped
• •1 tablespoon olive oil
• •1 teaspoon balsamic vinegar
• •Pinch of salt
• •Pinch of black pepper

Instructions

1. 1

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

2. 2

   In a bowl, whisk together the flour and salt.

3. 3

   Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse crumbs.

4. 4

   Stir in the Greek yogurt and ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 20 minutes.

5. 5

   In another bowl, mix ricotta, Parmesan, egg, thyme, rosemary, lemon zest, and black pepper until smooth. Set aside.

6. 6

   On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into 6-inch circles.

7. 7

   Place a spoonful of the ricotta mixture in the center of each circle and gently fold the edges over, leaving the center exposed.

8. 8

   Transfer the galettes to the prepared baking sheet and bake for 25-30 minutes, or until the crust is golden brown.

9. 9

   While the galettes bake, prepare the salsa: Combine diced tomatoes, peach, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Toss gently.

10. 10

    Remove the galettes from the oven and let them cool slightly.

11. 11

    Top each galette with the tomato peach salsa just before serving.