Tomato Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces. Add ice water one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the tomatoes
   Lay sliced tomatoes on paper towels to absorb excess moisture. Sprinkle lightly with salt and let sit for 15 minutes, then pat dry with additional paper towels.
3. Make the ricotta filling
   In a medium bowl, mix the ricotta cheese with minced garlic, 1 tablespoon olive oil, half of the Parmesan cheese, and half of the thyme leaves. Season with salt and pepper to taste.
4. Assemble the galette
   Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 14-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the ricotta mixture over the dough, leaving a 2-inch border around the edges. Arrange tomato slices in an overlapping pattern over the ricotta.
5. Fold the edges
   Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open. Brush the dough with egg wash.
6. Add final touches
   Drizzle the exposed tomatoes with the remaining tablespoon of olive oil. Sprinkle with remaining Parmesan cheese, thyme leaves, and all of the chopped basil.
7. Bake the galette
   Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the tomatoes are soft. If the crust browns too quickly, cover the edges with foil.
8. Serve
   Let the galette cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with additional fresh herbs if desired.