Tomato Basil Galette With Cornmeal Crust - The Local Palate

Ingredients

• 1 ¼ cups all-purpose flour (Chef Bolus uses tipo “00” flour)
• ¾ cup yellow cornmeal, toasted
• ½ cup butter, cut into small pieces and chilled
• 2-3 dashes Tabasco
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt, kosher or sea
• ¼ cup cold water
• 2 cups ricotta cheese
• Zest of 1 lemon
• Salt, kosher or sea, to taste
• Freshly ground black pepper to taste
• 6-10 fresh basil leaves, cleaned and dried
• 1 red heirloom tomato, cut into ¼-inch slices
• Extra virgin olive oil
• 1 cup packed fresh arugula
• 1 cup Sun Gold tomatoes, cut in half
• Salt, kosher or sea
• Freshly ground black pepper