Late summer brings a star to North Carolina’s gardens and I can’t get enough of it. I’ll take in a simple tomato sandwich, eat bowls of fresh salsa and chips and devour tomato pie. In the last couple of years I’ve searched high and low for recipes that feature this delectable fruit. This Tomato Galette is to die for! I hope you enjoy it as much as I do!

Tomato and Galette

Ingredients

1 Pre-made Pie Crust

1 c. Ricotta Cheese

2 Tbsp. Heavy Cream

2-3 Tbsp. Fresh Basil, Parsley and Thyme

Pinch of Salt

Black Pepper to Taste

2-3 Medium Tomatoes Sliced Thinly

Egg Wash

Parmesan

Olive Oil

Directions

Preheat oven to 350.

Place ricotta, heavy cream, herbs, salt and pepper in a food processor and pulse until mixture is creamy, but small pieces of herbs still appear.
On a well floured surface, roll out dough to approx 12” round (about 1/8” thick), move to a parchment lined sheet tray. Spread ricotta mixture, leaving about an inch around the sides. Put tomato slices on the ricotta mixture. Drizzle with olive oil and sprinkle sea salt. Fold dough over onto the veggies, pleating as needed. Brush edges with egg wash and top with a sprinkle of Parmesan. Bake about 45 min. until the crust is golden and veggies are cooked. Let cool slightly before serving.