The Story
When tomatoes are at their peak, this is the only thing I want to make. The beauty lies in its imperfection - no two galettes look the same.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter
- 1 cup ricotta cheese
- 2 lbs heirloom tomatoes
- Fresh basil leaves
- Honey for drizzling
- Flaky sea salt
- Black pepper
Instructions
- 1
Make pastry by cutting butter into flour, chill for 30 minutes.
- 2
Slice tomatoes and salt to draw out moisture.
- 3
Whip ricotta until light and fluffy.
- 4
Roll out pastry, spread ricotta, arrange tomatoes.
- 5
Fold edges over, brush with egg wash.
- 6
Bake at 400°F for 35-40 minutes until golden.
Chef's Notes
- Salt the tomatoes at least 30 minutes before assembling.
- Serve warm or at room temperature.