Lemon Basil Ricotta Tomato Galette

Prepare the Pastry Dough:

1. In a large bowl, combine the all-purpose flour, einkorn flour, and salt.
2. Add the cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice water, starting with 1/4 cup and adding more as needed, until the dough comes together when pressed.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Lemon Basil Ricotta:

1. In a small bowl, combine the ricotta, finely torn basil leaves, and lemon zest. Mix well and set aside.

Prepare the Tomatoes:

1. Slice the heirloom tomatoes 1/4 inch thick and lay them out on a paper towel to absorb excess moisture. Lightly salt the tomato slices to help draw out more liquid.

Assemble the Galette:

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter.
3. Transfer the dough to a parchment-lined baking sheet.
4. Spread the lemon basil ricotta mixture evenly over the center of the dough, leaving a 2-inch border.
5. Arrange the tomato slices on top of the ricotta mixture, slightly overlapping them.
6. Fold the edges of the dough over the tomatoes, pleating as needed to create a rustic edge.

Bake the Galette:

1. Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender.
2. Remove from the oven and let cool slightly before serving.