Tomato Basil Galette

Ingredients

• 1 refrigerated pie crust or homemade 11-inch galette dough
• 3 medium ripe tomatoes (about 1 1/2 lb / 680 g), sliced 1/4 inch thick
• 1/2 tsp salt, divided
• 1/2 cup ricotta
• 1/3 cup grated Parmesan
• 1 clove garlic, finely grated
• 1 tbsp olive oil
• 1 egg, beaten, for brushing
• 1/3 cup fresh basil leaves, torn

Instructions

1. 1

   Heat oven to 400°F (205°C). Line a baking sheet with parchment.

2. 2

   Lay tomato slices on towels, sprinkle with 1/4 tsp salt and rest 10 minutes; blot well.

3. 3

   Roll dough to about 12 inches. Mix ricotta, Parmesan, garlic and remaining salt and spread over dough, leaving a 2-inch border.

4. 4

   Arrange tomatoes over cheese, drizzle with olive oil and fold the dough edge over the filling. Brush exposed crust with beaten egg.

5. 5

   Bake 35–40 minutes until the crust is deeply golden. Rest 10 minutes and finish with fresh basil.