Galette with tomatoes and mozzarella

Ingredients:

• 1/4 cup ricotta
• 1/4 teaspoon dried oregano
• 1/8 tsp red pepper flakes
• 1 chilled sheet of pie dough (pie)
• 0.5 tbsp. freshly grated mozzarella
• 2-3 medium heirloom tomatoes, sliced ​​into 0.5 cm thick circles.
• 1 large egg
• Fresh basil for serving

Preparation:

1. Preheat the oven to 200°C. Line a baking sheet or pizza stone with parchment paper. Combine the ricotta, oregano, and paprika in a small bowl. Season with a pinch of salt and black pepper.
2. Roll out the pie dough on a prepared pizza stone or baking sheet. Spread the ricotta mixture down the center of the dough, leaving a 4 cm border. Top with mozzarella. Arrange tomato slices on top of the mozzarella, overlapping if necessary. Fold the edges of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon of water. Brush the dough with the beaten egg.
3. Bake until golden brown and shiny, 30–35 minutes. Let cool for 10 minutes. Garnish with basil and serve. For a more indulgent galette, top with thinly sliced ​​prosciutto 5 minutes before finishing.