1. Place flour, salt, and cold butter in a bowl or bowl of a standing mixer fitted with the paddle attachment. Mix with your hands or on low speed until butter is worked into flour in small chunks.

2. Add vinegar and then slowly add water (make sure not to add ice), mixing until dough just comes together. It should still look lumpy.

3. Transfer dough from bowl to counter workspace. Using a bench scraper, press and fold pieces together to incorporate any remaining dry pieces and form a more cohesive dough. Roll dough out and, using letter-fold lamination technique, fold dough. Continue this process for 3-4 more roll and folds. This helps create layers.

4. After the last fold, press into a round. At this point, the dough can be wrapped in plastic and chilled in the refrigerator for 1 hour or up to 2 days, or used immediately. When ready to use, roll into a 1/4 inch thick circle. Transfer to a baking sheet lined with parchment paper or non-stick baking mat. Cover with plastic to prevent the dough from drying out while we prepare the filling.

5. While the dough rests, cut the tomatoes into 1/4 inch slices and lay them out in a single layer on paper towels. Sprinkle with a pinch of kosher salt and set aside to rest, 5–10 minutes.

6. To prepare filling, in a small bowl mix ricotta/goat cheese/cream cheese with lemon zest, lemon juice, salt, pepper, and optional Parmigiano Reggiano. Spread mixture over top the pie dough, leaving a 1 inch border around.

7. Evenly spread a layer of red onion jam or caramelized onions over filling.

8. Shingle tomato slices over the onions. Sprinkle tomatoes with salt, black pepper, thyme and basil leaves, and sliced garlic. Drizzle with olive oil. Grate some Parmigiano Reggiano over top.

9. Carefully fold the border of dough over the tomatoes and filling, one section at a time and slightly overlapping each section. Brush edges of dough with egg wash and sprinkle with flakey sea salt.

10. Bake in preheated oven until crust is golden brown and tomatoes are softened, about 40 - 45 minutes. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. Garnish with fresh basil leaves. Cut into wedges and serve hot, warm, or at room temperature.

11. ENJOY!!

ROASTED BEETS with TAHINI VINAIGRETTE

Ingredients

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