Cherry Tomato Galette

INGREDIENTS

For the Pastry:

1 1/4 cups

unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)

1/4 tsp

salt

8 tbsp

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

For the Filling:

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,

For the Glaze:

egg yolk

1 tsp

water