Cherry Tomato Galette

Ingredients

• 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
• 1/4 tsp. salt
• 8 tbsp. (1/2 cup) cold unsalted butter
• 1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)
• 2 tsp. fresh lemon juice
• 1/4 cup ice water
• 1/2 cup ricotta cheese
• 1/2 cup grated parmesan
• About 1 pound of cherry tomatoes, halved
• 1 tbsp. olive oil
• Freshly minced basil for garnish (4 or 5 basil leaves)
• Salt and pepper, to taste
• 1 egg yolk
• 1 tsp. water

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