Ricotta Tomato Galette
DOES IT GALETTE? Bringing back this series from last summer with a savory galette dreams are made of.
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Cooking tools:
- Food processor
- Rolling pin
- Microplane
- Pastry brush
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup unsalted butter, cut into ½-inch cubes,
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons sugar
- 1 teaspoon fine sea salt
- 8 tablespoons ice water
- 1 cup ricotta cheese (full-fat please!)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon finely minced hot red chili
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt, plus more for drizzling
- 6 small Roma tomatoes, cut into 1/4-inch slices
- 1/4 cup halved yellow cherry tomatoes
- 1 egg, lightly beaten
- 1 tablespoon sesame seeds
- Thyme sprigs
- Finely grated parmigiano reggiano cheese, for garnish
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