Directions

For the Dough

1. Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to mix the ingredients together. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.

2. Add the sourdough starter and vinegar and use a fork to incorporate. Using your hands, press the dough together. If the dough is dry add a teaspoon of ice water.

3. Shape the dough into a disk, then slightly flatten with a rolling pin. Allow to chill in the fridge for at least two hours (up to 4 days).

For the Tomato Galette

1. Preheat the oven to 400 F.

2. To prep the tomatoes: toss the slices with a teaspoon of salt and spread them on a clean dish towel or parchment lined baking sheet and let sit for at least 15 minutes. Pay them dry with paper or dish towels.

3. To make the cheese filling: combine ricotta, garlic, zest, basil, thyme, salt and pepper in the bowl of a food processor and mix until combined and smooth.

4. Roll out the dough on a well-floured surface. Transfer dough to a parchment paper lined baking sheet/tray (so that you are assembling the galette directly on what it will be baked on). Chill in the freezer for 10 minutes.

5. To assemble the galette, spread the ricotta mixture on the dough, leaving a 1-2 inch border. Arrange the tomatoes on top of the filling. Fold the edges of the galette dough over the tomatoes. Brush the sides of the galette with the egg wash and sprinkle with the Parmesan cheese. Drizzle tomatoes with olive oil, honey, freshly cracked black pepper and flaky sea salt.

6. Transfer galette to the oven and bake for 35-45 minutes, until the crust is golden brown, and tomatoes are starting to burst. Top with torn basil and serve warm.

Recipe contributed by Coco et Sel.