Try this seasonal galette when Heirloom Tomatoes are at their peak. If you can, incorporate as many colours as you can. If Heirlooms are not available where you live, any ripe slicing tomatoes will do. We'll be enjoying this recipe all summer! Watch us make it on Instagram here.

Heirloom Tomato Galette
4-5 medium Heirloom Tomatoes, sliced 
1 cup (250g) ricotta cheese
1/2 cup packed (70g) cheddar cheese, grated
1/2 cup (60g) parmesan cheese, grated
1/2 tsp salt 
Freshly ground black pepper
1 egg white
1/2 recipe for Classic Red Spring Pastry Crust 
2 tbsp finely chopped Italian Parsley

Yields: 1 large (approximately 9 inches) galette

To prepare the filling, combine cheeses together with the salt and freshly ground pepper in a small bowl. Slice the tomatoes thinly and set aside, in a single layer, on paper towels for about 30 minutes. This will help to draw some of the moisture from the tomato slices. 

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange tomato slices on top (overlapping slightly as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Lightly salt the tomatoes with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with freshly chopped parsley or basil leaves and freshly ground black pepper.