The perfect bake to close out summer–ripe tomatoes in a flaky cornmeal galette crust! #ad plugrabutter’s high butterfat content gives the crust a rich flavor while the lower water content helps gives the crust a flaky yet tender bite. I like using salted plugrabutter here for a deeply seasoned crust (though if you only have unsalted butter, just add ¼ tsp salt to the dough!) For the crust: ½ cup water 1 tbsp apple cider vinegar 1 cup flour ¼ cup cornmeal 1 tsp sugar ½ tsp salt 5 oz cold Plugra salted butter, cubed For the filling: 6-8 oz whole milk ricotta ⅓ cup shredded parmesan cheese ¼ cup fresh herbs of your choice (dill, basil, parsley, chives, etc) ½ tsp kosher salt ¼ tsp pepper 2 cups cherry tomatoes, sliced thinly 1 egg yolk or whole egg mixed with a tsp of water, for the egg wash Combine the water and vinegar in a small cup and put in the freezer to chill. In a mixing bowl, combine the flour, cornmeal, sugar and salt. Cut in the cubed butter with your fingers until you ha...