Heirloom Tomato & Ricotta Galette

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

A rustic galette of handmade pastry layered with ricotta, chives and basil, topped with heirloom tomatoes. Baked until golden, it combines creamy cheese, fresh herbs and the natural sweetness of ripe tomatoes.

INGREDIENTS (Makes 4 Servings)

1½ cups all-purpose flour

½ tsp salt

10 Tbsp cold unsalted butter, cubed 4-5 Tbsp ice water

1 cup ricotta cheese

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh basil

2 egg yolks

Pinch of salt and freshly ground black pepper

2-3 heirloom tomatoes, sliced

INSTRUCTIONS

Combine flour and salt in a bowl. Cut in the butter using your fingers or a pastry cutter until coarse crumbs form,

and the butter pieces are no larger than small peas.

Add ice water one tablespoon at a time, mixing just until the dough comes

together. Form into a round disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400°F. Roll dough out on a lightly-floured surface into a 10- to 12-inch circle, then transfer to a parchment-lined baking sheet.

In a small bowl, mix ricotta, chives, basil, 1 egg yolk and a pinch of salt and pepper.

Spread the mixture over the pastry, leaving a 1½-inch border. Arrange the sliced tomatoes over the ricotta.

Fold the pastry edges over the filling to form a rustic crust. Whisk the remaining egg yolk and brush over the pastry.

Bake for 35-40 minutes, until the crust is golden and the tomatoes are softened. Cool slightly before slicing and serving. OH