Charred Tomato, Ricotta, and Herb Galette

Ingredients

• all-purpose flour1 1/4 cups
• butter, cold and cubed1/2 cup
• salt1/2 tsp
• ice water3 to 4 tbsp
• ricotta1 cup
• parmesan, finely grated1/4 cup
• cherry tomatoes2 cups
• olive oil1 tbsp
• fresh thyme1 tbsp
• fresh basil2 tbsp
• black pepper1/2 tsp
• egg1

Method

1. 1Combine flour and salt, then cut in the cold butter until the mixture looks like coarse crumbs with a few pea-size pieces remaining.
2. 2Add ice water a tablespoon at a time until the dough just holds together; shape into a disk and chill for 20 minutes.
3. 3Toss the tomatoes with olive oil, thyme, black pepper, and a pinch of salt, then spread them in a hot skillet or under the broiler briefly to blister the skins.
4. 4Mix ricotta with parmesan and chopped basil.
5. 5Roll the chilled dough into a rough round on a parchment-lined tray and spread the ricotta mixture in the center, leaving a wide border.
6. 6Scatter the blistered tomatoes over the filling, fold the edges inward, brush the crust with beaten egg, and bake at 400°F for 32 to 38 minutes until deeply golden.

Tips

• Keep the butter cold for the flakiest crust and handle the dough as little as possible.
• Blistering the tomatoes first concentrates their flavor and prevents a soggy center.
• Let the galette rest 10 minutes before slicing so the filling settles cleanly.

Nutrition