Make sure the butter is cold. Cut up into small cubes.

Whisk together the flour and salt and dump into food processor. Throw in butter bits and pulse until desired consistency. Can also use a pastry cutter or even your fingers. Work until it resembles coarse meal.

Pour out into large bowl and add the sour cream, water and lemon juice. Stir until just combined. Work into a ball, wrap in plastic wrap, and CHILL

Brown sausage until no longer pink.

Roast tomatoes prior, if desired. {note below}

In a large bowl combine the ricotta cheese, cheddar cheese, tomatoes, sausage, onion, and spices. Stir until combined. The tomatoes will mash and meld and just be a beautiful sight to see.

***** Roasting the tomatoes is completely optional. I just like the taste and texture better in the filling. They break down more and give a more robust tomato flavor without the liquid. I tossed the cut tomatoes with salt, avocado oil, and fresh thyme before I roasted them at 425 degrees for 25-30 minutes.

Preheat oven to 400 degrees

Roll out the chilled dough on a floured surface until 12-13” round. You want to leave a 2” border with no filling, so you can fold over the dough. Not looking for perfection here. The beauty of a galette.

First I laid out 5 pieces of thinly sliced provolone

Spread out the filling on top of the cheese. You want as LITTLE as liquid as possible. No one likes a soggy bottom. Then sprinkle with more meat {pepperoni, sausage.. whatever you’re feeling}, and cheeses.

Fold over the galette gently and tuck the filling in. You don't want any holes in the pastry here or the filling will ooze. There will be an open hole in the center

Brush with an egg wash and sprinkle with extra parmasean or seasonings

Bake about 30-35 minutes, or until golden brown. Let stand for a bit before cutting and serving. Best FRESH out of the oven.