Sort ingredients
leekottner
QR Code
Listen
Pdf
In a medium mixing bowl, whisk together the flour and salt. Cut the butter into ½ into the flour mixture with your fingers or a pastry blender.
Sprinkle in the cold water and work the dough into a ball. Wrap in plastic wrap. Chill the dough for at least an hour.
When ready, preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a medium bowl, mix together the ricotta and cream cheese until well combined.
Add the Romano cheese, garlic, olive oil, scallion, parsley, basil and lemon zest.
Cut tomatoes and season with about ¼ teaspoon kosher salt. Set them on a baking sheet lined with paper towels and allow them to sit at room temperature for 20-30 minutes. This will help draw out the moisture from the tomatoes.
Top with remaining ½ teaspoon salt, pepper, and olive oil.
Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spread the cheese mixture evenly in the center leaving space on the edge for folding. Layer the tomatoes on top.
Fold the edges of the galette (crust) to contain the filling, leaving the center uncovered.
Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 35-40 minutes until crust is deeply golden and tomatoes are tender.
Serve warm.