Ingredients

pie crust:

• 1 ¼ cup flour

• 7 tbsp. cold butter

• 7 tbsp. ice cold water

• pinch of salt

• egg

• 1 tbsp. milk

topping:

• 6-7 medium tomatoes

• 1 clove garlic

• 4 oz. of fontina cheese

• 4 oz. whole milk, fine course ricotta

• ½ cup of Mascarpone cheese

• tad of nutmeg

• black pepper

• Vito and Joes Olive oil

How to Prepare

1. Cut butter into tablespoon slices.

2. Add flour, salt, and butter into a medium bowl.

3. With a whisk, cover the butter with flour, then smash the butter with the whisk for 3 minutes, or until cornmeal consistency.

4. Add ice cold water and whisk in until the dough comes together. Add more water if necessary.

5. When the dough mixture crumbles but sticks together, pour onto a piece of plastic wrap, wrap it up, and press it together into a disk.

6. Put wrapped dough in the fridge for around 2 hours.

7. Preheat oven to 425 degrees.

8. Put dough onto a piece of parchment paper. Flour your dough and a rolling pin and roll the dough out to your desired pizza size.

9. Spread Mascarpone cheese onto dough, leaving space around an inch of crust.

10. Grate ⅓ of garlic glove over the Mascarpone and spread it to cover evenly. Cover evenly with cracked black pepper

11. Spread ricotta cheese on top of the Mascarpone. Repeat step 9.

12. Grate a small amount of nutmeg onto the ricotta.

13. Cut the fontina and tomatoes into slice. Top the ricotta with fontina slices, then with tomatoes slices.

14. Fold the “crust” over onto of the cheese and tomatoes.

15. Whisk egg in a bowl and add milk. With a brush, brush the egg wash onto the folded over crust of the galette. Sprinkle egg wash with salt.

16. Top with a drizzle of Vito & Joe’s Extra Virgin Olive Oil and fresh cracked pepper.

17. Transfer parchment paper with galette onto a cookie sheet. Put into oven for 15 minutes.

18. Turn oven down to 375, rotate the galette, and continue cooking for 25 to 30 minutes.

19. Let cool for 10-15 minutes. Plate and slice. Enjoy!