Ingredients
Crust
- 1¾ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, cubed and very cold
- 1 tablespoon apple cider vinegar
- ⅓ cup ice water
Herbed Ricotta Base
- ½ cup whole-milk ricotta
- 2 tablespoons grated parmesan
- 1 egg yolk
- Zest of ½ lemon
- 1 tablespoon chopped chives
- Salt and pepper
Filling and Finish
- 3 to 4 medium heirloom tomatoes, sliced ¼ inch thick with a serrated knife
- Kosher salt, for draining
- 1 tablespoon fresh thyme leaves, for garnish
- 1 tablespoon heavy cream, for brushing
- Flaky salt
- Olive oil, for finishing
Instructions
- Pulse the flour, sugar, and salt. Cut in the cold butter to pea-sized clumps. Add the vinegar and ice water and pulse to combine. Work just until it comes together. Flatten into a disk, wrap, and chill at least 1 hour.
- Slice the tomatoes, salt them, and drain on paper towels 15 to 20 minutes. Pat dry.
- Stir together the ricotta, parmesan, egg yolk, lemon zest, chives, salt, and pepper.
- Divide the dough into 6 pieces and roll into 6-inch rounds. Spread the base in the center, leaving a 1½-inch border. Layer the tomatoes, and fold and pleat the edges. Pinching at the seams to ensure a good seal. Garnish with a few thyme leaves in the middle. Chill 20 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Remove the galettes from the fridge. Brush the galette borders with cream and sprinkle with a little flaky sea salt. Place the galettes on the parchment-lined baking sheet. Bake for 25 to 35 minutes until golden brown and set.
- Cool 15 to 20 minutes. Finish with a drizzle of olive oil.