You might be tempted to turn this into a pizza, but resist the urge! New Mexico’s tomatoes are hitting their stride and this simple recipe lets their delicious, fresh taste shine through. And this recipe comes together more quickly than you’d think, thanks to the very versatile “two-ingredient” dough.
(Makes two, two-serving galettes)
- 1 cup plain Greek yogurt
- 1 to 1 1/2 cups all-purpose flour AND 1 tsp baking powder (or just use self-rising flour without the baking powder, if you can find it)
- 1/2 cup ricotta cheese, drained (or you can purchase “firm” ricotta)
- 1/2 cup grated parmesan
- About 1 pound of heirloom tomatoes (you can use halved cherry tomatoes or sliced traditional tomatoes)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 egg yolk, for the glaze
Preheat the oven to 400F.
Rub a cookie sheet with olive oil, or line it with parchment paper and dust with flour.
Wash the tomatoes, slice, and set aside.
Place the yogurt in a bowl and add the baking powder, if using.
Add the flour to the yogurt, half cup at a time, and mix thoroughly until a soft dough forms. Once the dough becomes manageable by hand, put it on a clean counter and lightly knead the dough, adding one tablespoon of flour at a time, until it becomes barely sticky. Set aside.
Mix together the ricotta and parmesan cheeses in a bowl and set aside.
Cut the dough in half, lightly flour your countertop, and, using floured hands, press into two 8″ rounds.
Place rounds onto the cookie sheet.
Put half of the cheese mixture into the middle of each dough round and flatten to within 2″ of the dough’s rim.
Press the tomatoes into the cheese mixture and drizzle with olive oil.
Using your fingers, fold the two-inch rim over the tomatoes, and pinch intermittently to seal.
Brush the egg yolk over the edge of the crust.
Bake for 25 to 30 minutes, or until the crust is golden.
Add salt and pepper to taste, and serve.