1 handful fresh herbs such as thyme, oregano, basil
salt & pepper
olive oil for brushing
a few sprigs of fresh hebrs, to serve
Add flour, butter, salt & baking powder to a food processor and quickly mix for a few seconds until just combined. Add sour cream and lemon, mix for 2-3 seconds more. You should now have a clumpy, sticky dough.
Scoop the dough onto plastic wrap. Form a tight ball and wrap it closely. Place in the fridge for 2 hours.
Set oven to 225’C/440’F. Slice the tomatoes and place onto a few layers of paper towels. Sprinkle with salt and let sit for 10 minutes.
Meanwhile, stir together ricotta, parmesan, herbs, salt & pepper. Set aside.
Place the pie dough on a floured surface. Roll out to a ~3mm thin galette, while regularly dusting with flour. Transfer to a baking tray covered in parchment paper.
Distribute the ricotta cream on top, leaving 6 cm (2 1/2 inches) around the edges. Layer the sliced tomatoes on topof the ricotta cream. Decorate with a few sprigs of fresh herbs, flakey sea salt & pepper. Brusch the edges with olive oil. Then bake in the middle of the oven for 18-24 minutes, until generously golden and crispy. Let cool slightly before serving with a fresh salad on the side.