Summer "unofficially" ended this week. But there's technically still a few weeks left and I'm not a quitter! So we're not kissing this golden season farewell just yet and instead using it's late bounty of GORGEOUS heirloom tomatoes to make a beautiful galette.

I feel like galettes and heirlooms go hand in hand because their beauty lies in their quirks. Neither is perfect, both are delicious! In fact, I believe the key to selecting the perfect heirloom is making sure it's as funky looking as possible! Seriously, they are the frog princes of the vegetable world...the uglier they are on the outside...the more delicious they are on the inside! You just have to close your eyes!

Tomatoes in general are great for your heart. They're loaded with potassium and folate which have both been found to lower the risk of heart attack. Heirlooms each have added benefits by the nature of their colors. The varying colors in all vegetables is created by different phytonutrients (fancy word for the healthy stuff in plants). So by eating a wide variety you're quite literally covering all your bases! The lycopene that is prominent in red tomatoes (but present in all of them) can help prevent cancer. But the body an only absorb it with fat - hence that little base of ricotta. There is a method to the madness!

Tomatoes are also packed with immunity boosting Vitamin C, which can also help your body cope with stress. And heirloom tomatoes are particularly high in Vitamin K which helps build strong bones!

Check out the video and the recipe below
Buon Appetito!

Heirloom Tomato Galette
Serves 6

1 pie crust
3-4 large heirloom tomatoes, varying colors, sliced thick
1 C. ricotta cheese
10-12 sprigs of fresh thyme
1/2 onion, sliced
1 tsp. olive oil
salt and pepper
1 egg, beaten

Preheat the oven to 375°. Heat a small skillet over medium heat and add the olive oil. When hot, add the sliced onion. Heat the onion, stirring often under dark brown and caramelized. This can take up to 20 minutes. Add a little water if the onion starts to stick. Onion can be made in advance.

Prepare a baking sheet with a piece of parchment paper. Roll out the pie crust to a 20 inch round and place it on the parchment paper.

Combine the ricotta, leaves from about 5 thyme springs and the onion. Spread along the center of the crust, leaving about a 2 inch border.

Add the slices of tomato over the cheese. Sprinkle them with salt and the remaining thyme leaves. Gently fold the edges of the crust up and over the tomatoes.

Use a pastry brush to coat the edge of the crust in egg wash. If desired, sprinkle with more salt and thyme leaves. Bake for 45 minutes. Serve warm.