This cheesy tomato galette is loaded with flavor and had the most delicious buttery crust!
Preheat the oven to 400° F and line a large baking sheet with parchment paper.
In a medium bowl, mix together the ricotta and cream cheese until well combined.
Add the Romano cheese, garlic, olive oil, scallion, parsley, basil and lemon zest.
Top with salt, pepper, and olive oil.
Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spread the cheese mixture evenly in the center leaving space on the edge for folding. Layer the tomatoes on top.
Fold the edges of the galette (crust) to contain the filling, leaving the center uncovered.
Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 35-40 minutes until crust is deeply golden and tomatoes are tender.