When I was little, I got a really nice nightgown as a holiday present. “Where’s it from?” I asked my mom. “Tar-jay,” she said. I immediately pictured a fancy French boutique, but then I realized that she was talking about Target.

The whole Target/tar-jay anecdote reminds me of galettes, albeit tangentially. When you tell someone you’re making a galette, they’re a thousand times more impressed than when you say you’re making a pizza. A rose by any other name, or something like that.

Which brings me to this heirloom tomato galette. No matter what you call it, it’s delicious. I would recommend getting the good heirloom tomatoes from the farmers’ market (if you have one nearby), or spending a little more on the best looking ones at the grocery store. Quality is key here.

The kale basil pesto came into play because I wanted to use up extra kale, and also because I think that basil smells better than almost anything else.

You could use mozzarella for the galette, but I would go with the ricotta cheese. It’s soft, light and not too salty, and it pairs well with the kale and basil. Sprinkle a little sea salt on top and garnish with some extra basil leaves, and you’re in business.

Another thing about this galette: The dough is pretty easy to make. Maybe it’s because I finally surrendered to using the dough hook on my kitchen aid mixer rather than doing it all by hand. Either way, the dough doesn’t require a lot of leg work or fridge time. It’s good for people like me, whose patience is extremely limited.

Here is a good song to get you on your way.

Heirloom Tomato Galette (adapted from Tasting Table)

Ingredients

for the dough:
3 cups all-purpose flour
1¼ tsp kosher salt
1 tsp granulated sugar
1½ sticks unsalted butter, cold and cubed
¾ cup ice-cold water

for the kale basil pesto:
1/4 cup olive oil or more, depending on how thin you want the pesto
1 cup kale leaves
1/2 cup basil leaves
1/4 cup pine nuts
kosher salt and freshly ground black pepper, to taste

for the galette:
1/2 cup ricotta
kale basil pesto
1½ pounds heirloom tomatoes, sliced ¼-inch thick
kosher salt and freshly ground black pepper, to taste
1 egg, beaten
flaky sea salt, for garnish
basil leaves, for garnish

Directions

Make the dough: In a medium bowl, whisk together the flour, salt and sugar. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the water and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.

Meanwhile, make the kale basil pesto: Combine all the ingredients in a food processor and pulse on high until smooth. Add more olive oil if the mixture is too thick.

Make the galette: Preheat the oven to 375º. Roll out the dough into an 18-inch circle, ⅙-inch thick. Transfer the dough over to a sheet of parchment paper and spread the kale pesto to form a thin layer on the dough, leaving a two-inch outer border clear. Put dollops of the ricotta on top of the kale, and then arrange the tomato slices over the cheese and season with salt and pepper.

Fold the outer ½-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes, forming a series of pleats. Brush the outside crust liberally with the beaten egg.

Bake until the galette is golden brown, 45 to 55 minutes. Let cool completely, then garnish with flaky sea salt and basil leaves. Enjoy!