Heirloom Tomato Galette + Herbed Ricotta

Step 1

FOR THE CRUST:

Step 2

Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.

Step 3

Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.

Step 4

With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.

Step 5

TO ASSEMBLE:

Step 6

On a piece of parchment paper, roll the pie dough into a circle that is about 12 inches in circumference. Use a 10 inch cake pan to press a ring into the center of the dough circle - this will be the border for the filling.

Step 7

Place the ricotta, Romano, salt, basil, and pepper in a small bowl and mix until well combined.

Step 8

Spread the cheese mixture on the dough circle, smoothing to the printed border and leveling on top. Place the sliced tomato rounds over the top of the cheese mixture, overlapping in circles until the tart is covered.

Step 9

Fold the edges of the dough up over the tomatoes. Beat the egg and brush over the exposed crust(this will leave it glossy and brown when baked). Sprinkle salt and pepper over the top of the tomatoes.

Step 10

Place the galette on a baking sheet and bake at 375 degrees for 35-40 minutes, or until the crust is golden brown.

Step 11

Remove and let cool slightly. Drizzle with olive oil. Cut into slices and serve.