TGIF. Am I right? I'm pretty excited about tonight because we are carving pumpkins with Canean's sisters. We are going to eat chili, drink pomegranate sangria, and pretend we are ten again, well except for the cocktail part. The nights have been slightly chilly this week which is going to make for a perfect fall night. I love when Friday nights start the weekend off with a bang and kind of set the momentum for Saturday and Sunday. And another requirement for a great weekend is a great breakfast or brunch at some point. This easy whole wheat rosemary crust tomato galette is perfect for just that!

If you are a lazy baker like me, then galettes are right up your alley. Imperfection is what makes these great, it's kind of necessary in fact. You don't need perfect edges, there is no refrigerating overnight. You can throw whatever ingredients on top of the simple dough, which can be made in the food processor, and you have yourself an easy breakfast, brunch, or lunch!

I had some gorgeous tomatoes from the farmer's market last Saturday and knew that I would not be able to eat them all before they went bad. I found myself home alone on Sunday last week since Canean was out of town and ended up getting the baking bug, so I made this galette.

I should actually call this a pantry galette because no trip to the store was necessary. I just used what I had and could have easily altered all the ingredients based upon what I had in the fridge at that time.

The whole wheat rosemary crust is very rustic and earthy in a good way, and the ricotta is the perfect base for sweet tomatoes. It's light and the crust is flaky and buttery just the way it should be.

And because it's whole wheat you can kind of justify it being healthy even if there might be a good bit of butter in the dough...right?

Whole Wheat Rosemary Crust Tomato Galette: My Diary of Us

Ingredients:

1 1/2 Cups Whole Wheat Flour
1 Tsp. Salt
1 Tsp. Black Pepper
2 Tbsp. Rosemary Leaves
1 Stick of Butter + 2 Tbsp.
1 Egg Yolk
3 Tbsp. Ice Water, and you may need another 2 Tbsp.
2 Tomatoes, sliced thin
1 Zucchini, sliced thin (you could omit this ingredient or swap for another veggie)
1/2 Cup Ricotta Cheese
1 Tsp. Onion Powder
1/2 Tsp. Red Chili Flakes
1 Tsp. Garlic Powder
1/2 Tsp. Salt and Pepper
1 Egg, Beaten

Directions:

In a food processor combine your flour, rosemary, and salt and then add your butter cut into cubes and pulse until the butter and flour have become a crumbly mixture.
Whisk your ice water and egg yolk together.
Add the egg yolk and ice water to the flour and butter in the food processor and pulse until dough forms.
At this point you might need to add another tablespoon or two of ice water until the dough pulls together.
Drop the dough onto a floured surface and knead a couple of times and then shape into a flat disk. Cover with plastic wrap and place in the fridge for thirty minutes.
Preheat your oven to 375 degrees.
After the dough is chilled, roll out into a circle until it is about 1/8 " thick.
Mix your ricotta cheese, onion powder, garlic powder, red chili flakes and salt and pepper and then spread onto the dough leaving about an 3/4 inch on all sides.
Layer your zucchini, a little salt and pepper, and then your tomatoes sliced thin on top with another sprinkle of salt and pepper
Go around the edge of the dough bringing all edges up over the tomatoes.
Brush the edges with your beaten egg and bake for 45-55 minutes until golden brown.