Ingredients
1 1/2 c. all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. dried oregano
1 tsp. granulated sugar
1/2 c. (1 stick) butter, cold, cut into 1/2" pieces
4 tbsp. ice water
1 1/2 tsp. apple cider vinegar
1 large egg, lightly beaten
Flaky sea salt
1 lb. mixed tomatoes, thinly sliced
Kosher salt
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tsp. fresh thyme leaves
1/3 c. ricotta, preferably whole milk
Freshly sliced basil, for serving
Preparation
Step 1In a large bowl, combine flour, salt, oregano, and sugar. Add cold butter and use your hands to work into flour until butter is pea sized. Add ice water and vinegar and toss to combine. Add more water 1 tablespoon at a time until dough comes together when squeezed in the palm of your hand. Mixture should be moist and hold together easily, but not wet and sticky. Form into a smooth disc and cover with plastic wrap. Refrigerate at least 2 hours and up to 3 days (or freeze up to 1 month).Step 2Arrange tomatoes on a paper towel-lined baking sheet. Sprinkle generously with salt and let sit 10 minutes;. Pat dry with paper towels as best you can. Step 3In a large bowl, gently toss tomatoes with, oil, garlic, and thyme. Season with salt and pepper. Step 4Preheat oven to 425°. Let dough sit out at room temp for 5 to 10 minutes. On a lightly floured surface, roll dough to a 12” circle and transfer to a large baking sheet. Spread ricotta over dough, leaving a 1” border around the edges. Top with tomatoes, being sure to spread out sliced garlic. Fold edges of dough over tomatoes, overlapping as necessary, brush edges with beaten egg and sprinkle with flaky sea salt. Refrigerate until dough is firm, about 15 minutes.Step 5Bake galette until crust is golden, 25 to 30 minutes. Let cool slightly. Step 6Top with basil just before serving.
Have you made this yet? Let us know how it went in the comments below.Editor’s Note: This recipe was updated on June 2, 2022.
