Step 1

Start with the tomatoes. After you slice the tomatoes, wrap in a paper towel and gently squeeze out the excess water. Plate the tomatoes in a bowl and add 1/4 teaspoon of the salt. Let rest for 20 minutes.

Step 2

Meantime, prepare the piecrust. Spread the piecrust out on a baking sheet lined with parchment paper. Sprinkle a little flour on top of the parchment paper and spread out the piecrust in a circle shape. Using a fork, gently prick holes in the piecrust.

Step 3

In a separate bowl, mix the ricotta cheese, garlic, pepper, and remaining salt until completely combined. Spread this mixture over the piecrust leaving about 2 inches around the edge clear.

Step 4

Before placing the tomatoes on the piecrust, squeeze the tomatoes one more time to get out any excess water. Add the tomatoes on top of the ricotta mixture.

Step 5

Fold over the clear piecrust on top of the tomatoes. It should only cover about an inch of the tomatoes. Pinch the corners to make sure it's a tight fit. Put galette into the freezer for about 20-30 minutes.

Step 6

Pre-heat oven to 400 degrees.

Step 7

Take galette out of the freezer and brush the egg wash over the crust.

Step 8

Bake for 40-45 minutes or until the crust is a golden yellow or brown. Once the galette is done, turn off the oven and crack the door for an additional 10 minutes. Remove and allow to cool before enjoying.