Tomato Galette with Ricotta and Thyme Recipe

Ingredients

• 1 ¼ cup ((150 g) all-purpose flour (sifted))
• ½ tsp salt
• 115 g (½ cup) unsalted butter (cold, cut into cubes)
• 3–4 tbsp ice water
• 200 g (1 cup) ricotta cheese (drained if watery)
• 50 g (½ cup) grated Parmesan cheese
• 1 tbsp olive oil
• 1 garlic clove (minced)
• ½ tsp freshly ground black pepper
• ½ tsp salt (adjust to taste)
• 3–4 medium ripe tomatoes (heirloom or vine-ripened, sliced into ½ cm rounds)
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• ½ tsp sea salt (to sprinkle over tomatoes)
• ¼ tsp black pepper
• 1 tsp olive oil (drizzle before baking)