1largeegg yolk and 2 teaspoons of water for egg wash
For the filling:
4mediumheirloom tomatoes in different colorssliced about ¼" thick
1tablespoonextra virgin olive oil
1mediumyellow onionchopped
2clovesgarlicminced
¼cupricotta cheese
¼cupgrated mozzarella cheese
2teaspoonsfresh lemon juice
1tablespoonchopped fresh basilplus more for garnish
salt and pepperto taste
Instructions
Prepare the dough:
Place the flour and salt in the bowl of a food processor and pulse to combine. Remove the lid and top with the cold butter chunks. Replace the lid and pulse 30-35 times, or until the mixture resembles a coarse meal with the butter in pea-sized chunks.
Mix the vinegar with the milk in a measuring cup. With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball. Remove from the processor on a lightly floured work surface and flatten into a disk. At this point, the dough can be wrapped in plastic wrap and chilled, or roll it out and assemble the galette.
For the filling:
Place the sliced tomatoes on a platter or baking sheet lined with a bread towel or paper towels. Sprinkle with salt and pepper, and let stand so that the paper towels absorb the moisture, at least 30 minutes.
Heat the olive oil in a sauté pan over medium heat. Add the onion and cook 8-10 minutes, until softened and translucent. Add the garlic and sauté 30 more seconds. Remove from heat and allow to cool slightly.
In a small bowl, combine the ricotta, mozzarella, lemon juice, basil, and salt and pepper. Add the cooled onion and garlic mixture and stir until combined.
Assemble the galette:
Roll the dough out in a large circle ⅛" thick, and roll it loosely around a rolling pin. Unroll the dough onto a large cookie sheet.
Using a baby offset spatula, spread a thin layer of ricotta filling gently over the dough, leaving a 1½" border around the edges. Pat the tomatoes dry with paper towels and even remove the seeds, if desired, and place in a circular pattern around the outer edges of the dough directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette.
Fold the dough over, crimping and overlapping the edges, then brush with the egg wash.
Bake at 400 degrees until the galette begins to brown, about 15 minutes, then reduce heat to 375 degrees and bake until golden brown on the top and the bottom, about 20-25 minutes more. Be sure to check the bottom of the galette to make sure the crust is golden brown as well.
Cool 5 minutes on wire rack, and serve warm. Garnish with more fresh basil, and enjoy!
Notes
You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on.
Use your favorite tomatoes, or substitute with your favorite fresh or roasted vegetables.
The crust may be made in advance and rolled before assembling. It’s also freezer friendly!