Heirloom Tomato and Summer Squash Galette

A rustic free-form tart that lets peak-season tomatoes and squash do the work. The ricotta base keeps everything creamy and the rough-folded crust gets deeply golden and shatteringly crisp. This is the kind of thing you make once and then make every week until the tomatoes are gone.

Ingredients

• 1 sheet store-bought pie dough (or homemade)
• ½ cup whole-milk ricotta
• 2 heirloom tomatoes, sliced ¼" thick
• 1 small summer squash, sliced thin
• 2 tbsp olive oil
• Fresh thyme, salt, black pepper
• 1 egg, beaten (for egg wash)
• Coarse salt for finishing
• Fresh basil to finish

Instructions

1. Preheat oven to 400°F. Roll pie dough into a rough 10" circle on a sheet of parchment paper.
2. Spread ricotta over the center, leaving a 2" border all the way around. Season with salt and pepper.
3. Layer tomato and squash slices over the ricotta, overlapping slightly. Drizzle with olive oil, scatter fresh thyme leaves, and season again.
4. Fold the dough edges up and over the filling, pleating as you go. Press gently to hold the folds in place.
5. Brush the crust with egg wash and sprinkle generously with coarse salt.
6. Bake 35–40 minutes until the crust is deep golden and the tomatoes are bubbling at the edges.
7. Cool 10 minutes before slicing. Finish with torn fresh basil and a drizzle of good olive oil.

From the farm: Heirloom tomatoes from Carroll's Timber Edge Farm, mixed summer squash from Persimmon Ridge Farm.