Tomato, Goat Cheese & Basil Galette

Preheat oven to 350 F.

To make the dough, combine the flour and salt in a bowl. Add the olive oil and stir to combine. If the mixture seems too dry then add the water but it’s not always necessary. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least one hour.

In a separate bowl, add the goat cheese, ricotta cheese, milk and garlic. Mix together until smooth. Season with salt and pepper to taste and stir in the basil.

On a floured surface, roll out the dough into approximately a 10″ round (it doesn’t have to be exact) and place it on a baking sheet lined with parchment paper. Spread the cheese mixture over the crust leaving a border around the edges. Slice the tomatoes and, using your fingers, pull out some of the seeds so that the dough won’t get too wet. Layer the tomato slices on top of the cheese mixture and fold in the sides of the dough a couple of inches. Sprinkle the galette with the Parmesan cheese and bake for approximately 45 minutes or until the crust is a light golden brown. Top with some fresh basil, if desired.

Makes 4-8 servings depending on whether you serve this as an appetizer or part of the meal.