Heirloom Tomato and Corn Galette with Herbed Ricotta

Prepare the Crust: In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add 1/4 to 1/2 cup ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.

Prepare the Herbed Ricotta Filling: In a medium bowl, combine 1 1/2 cups whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh chives, 1 teaspoon chopped fresh thyme leaves, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.

Prepare the Topping: Slice 1 1/2 pounds heirloom tomatoes into 1/4-inch thick rounds. If very watery, gently pat dry with paper towels. In a separate bowl, combine 1 cup fresh corn kernels with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Assemble the Galette: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 14-inch round. Carefully transfer the dough to a parchment-lined baking sheet.

Add Filling and Topping: Spread the herbed ricotta mixture evenly over the dough, leaving a 2-inch border around the edges. Arrange the sliced heirloom tomatoes over the ricotta in an overlapping pattern. Sprinkle the seasoned corn kernels over the tomatoes.

Form the Galette: Gently fold the edges of the dough over the filling, pleating as you go, to create a rustic crust. In a small bowl, whisk together 1 large egg and 1 tablespoon water to make an egg wash. Brush the crust with the egg wash.

Bake: Bake for 40-50 minutes, or until the crust is golden brown and the filling is set and bubbly. If the crust browns too quickly, loosely tent with foil.

Cool and Serve: Let the galette cool on the baking sheet for at least 10-15 minutes before slicing and serving. This allows the filling to set properly.