⅛teaspooncrushed red pepper flakes,optional
For the cornmeal galette crust
In a medium bowl, mix together flour, cornmeal, granulated sugar, and salt. Whisk until combined.
Using your fingers, cut in cold butter until mixture resembles coarse crumbs and butter is pea-size. Make a well in center, and add cold milk. Stir with fingers just until dry ingredients are moistened.
Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour. In the meantime, prepare the pesto and ricotta.
For the lemon thyme ricotta filling
Place ricotta in a fine mesh sieve over a bowl. Cover with plastic wrap and let drain in the refrigerator for 1 hour.
Mix the strained ricotta with the parmesan cheese, garlic, lemon thyme, salt, pepper, crushed red pepper flakes, and lemon zest. Set aside.
For the pistachio basil pesto
In a food processor, pulse the pistachios and garlic. Add the remaining ingredients and pulse until a coarse purée forms. Transfer to a bowl and season with salt, pepper, and crushed red pepper flakes. Set aside.
For the assembly
Place heirloom tomato slices and halved cherry tomatoes in a single layer on a baking sheet lined with paper towels. Season with kosher salt. Let sit for 15 minutes and pat the tomato slices with more paper towels to remove excess liquid.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a heavily floured surface, using a floured rolling pin, roll dough into a 13-inch circle (about 3/16 inch thick). Place dough on prepared pan. Spoon an even layer of pistachio pesto onto dough, leaving a 2-inch border around edges. Then spoon ricotta filling over pesto and top with sliced tomatoes. Fold edges over tomatoes. Transfer to freezer and let chill for 10 minutes.
Beat egg with 1 tablespoon of water and brush egg wash onto crust. Bake until crust is golden, 35-40 minutes. Let cool on pan for 10 minutes. Top with lemon thyme or rosemary, and serve warm or at room temperature.
Keyword: Crostata, Galette, Heirloom Tomato, Pie Dough, Ricotta, Ricotta Tart, Tomato Tart
https://studiobaked.com/heirloom-tomato-galette-with-ricotta-and-pistachio-pesto/ May 29, 2020