Tomato Galette

Add all of the crust ingredients EXCEPT for the water. Pulse a few times until the butter is fully distributed throughout the flour in pea sized pieces. Move to a small mixing bowl and then slowly add in the cold water, mix gently with your hands until you have a shaggy dough. Refrigerate at least two hours.

Preheat the oven to 425°.
First, Slice the tomatoes into ¼ inch slices and then lay flat on paper towels for 20 minutes. Sprinkle with salt to help draw out the moisture.
In a small mixing bowl add the ricotta cheese, salt and pepper, and garlic powder to taste.
Roll out the pie dough into a 12" circle on a piece of parchment paper. Evenly spread the ricotta cheese, leaving a 1" border. Do not put ricotta or tomatoes on this border. Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
Gently fold over the edges of the border, crimping slightly with your fingers to secure it.
Cook the galette in the 425° oven for 25-30 minutes until the edges are golden.
Garnish with balsamic vinaigrette and fresh basic.