HEIrLOOM TOMATO GALETTE
for the pastry- (this makes a generous amount; usually enough for a mini galette made out of the scraps)
3 cups all-purpose or white/whole wheat flour
1 teaspoon salt
½ teaspoon sugar
2 tablespoons freshly grated parmesan cheese
1½ sticks (6 oz.) cold, unsalted butter, cut into ½” pieces
¾ cup ice cold water + 1 teaspoon vinegar
In a large bowl, whisk together the flour, salt, and parmesan cheese. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms coarse crumbs. Drizzle in the ice water/vinegar, tossing the mixture with a fork until it just holds together. Gather the dough into a disc, flatten it slightly, wrap in plastic wrap and refrigerate for at least one hour before rolling out.
for the filling-
¾ cup ricotta cheese
2 tablespoons fresh herbs, finely chopped (basil/thyme/chives/rosemary- any/all)
3-4 heirloom tomatoes, about 1½ pounds, rinsed, cored, sliced ¼” thick, drained on double thickness of paper towels
1 cup fresh cut corn kernels
salt and freshly ground black pepper, to taste
freshly grated parmesan cheese for serving
herbs to garnish
egg wash made from 1 egg beaten with 1 tablespoon water
Preheat the oven to 400 degrees F.
Retrieve the pastry dough from the refrigerator. Roll out on a lightly floured sheet of parchment paper into an oblong about 16” long by 12” wide and ⅛” thick. Spread the ricotta cheese evenly over the center of the dough, leaving a 1½” border. Sprinkle 1 tablespoon of the herbs over the ricotta. Cover the ricotta with the tomato slices, letting the tomatoes overlap slightly. Sprinkle with 1 tablespoon of herbs and the corn kernels. Fold the outer ½” of dough over itself to form an even edge, pleating as you go. Salt and pepper to taste. Refrigerate the galette for 20 minutes. Brush the edge of the galette with egg wash. Bake on the middle rack of the oven until golden, about 45 minutes, rotating the baking sheet halfway through baking. Cool the galette for 10 minutes before serving. Sprinkle with additional parmesan and herbs. Cover and refrigerate any leftovers.
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