Categories: Pizza/Flatbread
Ingredients
- Dough:
- 1 1/4 cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp fine sea salt
- 6 tbsp. unsalted butter, cubed
- 4 to 6 tbsp. cold water
- Filling:
- 2 to 3 medium tomatoes, thinly sliced
- 1/2 tsp fine sea salt
- 2 tsp olive oil
- 1/3 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup ricotta
- 1/2 cup grated Parmesan
- 1/4 cup chopped basil leaves, plus more for topping
- 1 tbsp. balsamic vinegar
- 1 large egg, beaten
Directions
-
In a large bowl, mix flour, sugar, and salt, then cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Add 4 tbsp. water and mix, adding remaining water 1 tsp at a time if necessary, until dough comes together and forms a ball. Press into a disk, cover and chill for at least 1 hour.
-
Place tomato slices in a single layer on a large plate or baking sheet. Sprinkle with salt and let stir for 30 minutes to draw liquid out.
-
In a small skillet over medium heat, heat oil and saute onion and garlic until softened, about 3 minutes. Cool slightly in a skillet; mix in cheeses and basil.
-
eheat oven to 400. Roll dough into a 12-inch circle on parchment. Spread cheese mixture in center of the circle, leaving 2-inch of dough around outer edge. Arrange tomato slices over the cheese mixture in 2 layers. Drizzle vinegar over tomatoes.
-
Fold the edges over outside edge of tomato layer 1 section at a time, overlapping sections. Brush edges of crush with egg and transfer galette on parchment onto a baking sheet. Bake until crust is golden brown and filling is bubbly, 30 to 40 minutes. Cool 30 minutes and top with reserved basil leaves. Serve at room temp.