Heirloom Tomato Galette

This is the time of year that  fresh home grown tomatoes are in abundance, either in your own garden or a generous friends garden or at a local farmers market. We all can't wait to get our hands on some. This tomato galette, which is kind of a cross between a pie and a tart, is a great way to use some of those delicious tomatoes. This is very easy to make especially if you use premade raw pie crusts. But I've included instruction if you want to make the crust from scratch.

For the Filling

2 medium homegrown tomatoes sliced or a variety of heirloom cherry tomatoes, cut in half.

¼ cup freshly grated Parmesan

1 cup ricotta

1 teaspoon fresh thyme leaves

3 garlic cloves minced

Kosher salt

Fresh cracked black pepper

 

For the Crust

The easy way - 

      Two premade frozen Pet pie crusts

      OR

The hard way - 

2 cups (250g) flour

1/2 cup (1 stick / 113g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces

1 + teaspoon kosher or sea salt

1 egg

1/4 cup (60ml) cold water

Make the crust: In a bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk. Wrap one disk in plastic wrap and place it in the fridge. On a floured surface, roll the other disk out to a circle slightly larger than 10 inches in diameter.
Trim the dough into an even 10-inch circle. Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Repeat with the other dough ball.

 Directions:

Preheat the oven to 410°  Line two sheet pans with parchment paper.
Make the filling: In a bowl, mix the Parmesan, ricotta, mayonnaise, thyme, and pepper to taste until well combined. Set aside.
 Spoon half of the Parmesan–ricotta mixture in the center of one dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes. Repeat the filling, folding, and brushing procedure with the second dough circle and the remaining ingredients.
Bake for 20 - 30 minutes, or until the crust is golden, rotating the pans halfway through so the galettes will bake evenly. Serve warm or at room temperature.