Heirloom Tomato Galette

Directions

• In a large bowl, whisk together flours, sugar, and salt.

• Add cold butter slices and coat with flour mixture, breaking down the butter into smaller bits.

• Make a well in the center and add 150g of ice water. Use a fork to combine until the dough starts to come together.

• Turn the dough out onto a work surface and use your hands to bring it together, adding more ice water as needed. The dough should be hydrated with visible chunks of butter.

• Roll the dough into a rectangle, cut in half using a bench scraper, stack one half on top of the other, and roll out into a rectangle again. Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes, or up to 3 days.

• Preheat oven to 375°F (190°C).

• In a large mixing bowl, combine ricotta, shredded cheese, Italian seasoning, Dijon mustard, and salt. Slice the heirloom tomatoes.

• On a floured surface, roll out one portion of galette dough into a circle. Place on a parchment-lined baking sheet.

• Spread the cheese mixture onto the center of the dough circle, leaving a 2-inch border around the edge. Arrange sliced heirloom tomatoes on top.

• Fold the edges of the dough over the filling, leaving the center exposed.

• Brush the edges of the galette with beaten egg and sprinkle with shredded cheese blend.

• Bake at 375°F (190°C) for 50-70 minutes, until the galette dough is golden brown. If the cheese begins to brown too quickly, tent the galette loosely with foil.

• Allow the galette to cool slightly before serving.