This galette shows off the stunning tomatoes of summer and they pair beautifully with creamy ricotta, bold parmesan, and fresh basil, all wrapped in a crisp pie crust.
There comes a point, almost every summer, when tomatoes are so bounteous you end up eating them on a sandwich at lunch, sprinkled with salt and pepper for an afternoon snack, and sautéed with green beans for supper. You find yourself canning tomato sauce and salsa so you’ll be able to taste the freshness of summer, months from now in the cold of winter.
Deep Rooted grows beautiful cherry tomatoes in vibrant shades of red, orange, and yellow, and their beauty is only matched by their sweet and slightly tart flavor.
To the bowl of a food process add the flour, Parmesan, and butter. Pulse until fine crumbs form.
In a mixing bowl stir ricotta and water together. Add the flour mixture and stir to form dough, adding another tablespoon of water, or two, if dough is dry.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile in a mixing bowl stir together the filling ingredients.
Preheat oven to 425°F and line a baking sheet with parchment paper.
On a lightly floured surface roll out the dough into a circle, approximately ¼ inch thick.
Spread the prepared filling on the dough, leaving a 2-3 inch edge. Place tomatoes, cut side up, on the filling, spacing slightly to cover the filling.
Wrap the edges over the tomatoes and filling, brushing off any excess flour as you go.
Whisk the egg and use a pastry brush to egg wash the edges of the dough. Sprinkle the whole galette with a pinch of salt and pepper.
Bake for 20-25 minutes until the crust is lightly browned. Remove from the oven and let cool for 10 minutes before slicing and serving.