Tomato Galette
A tomato galette for when you’re too hot to make soup, too busy to lattice pie, and too sparkly to bake pizza!
Ingredients
1 ½ cups of all-purpose flour, plus more for flouring surfaces
1 ½ tsp kosher salt, plus more for topping
10 tablespoons cold unsalted butter (dairy or vegan), cut into small cubes
4-5 tbsp ice-cold water
1 lb. heirloom tomatoes, sliced ¼" thick
2 garlic cloves, thinly sliced
1 cup white cheddar cheese, finely grated
1 large egg, beaten
freshly ground black pepper
fresh basil
Directions
Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
Prepare the pie crust: Place the flour and 1/2 tsp salt in the bowl of a food processor and pulse 3-4 times.
Add the cold butter and pulse 8-10 times, or until well incorporated.
With the food processor running, add 4 tbsp of ice-cold water, one tbsp at a time. The dough should start to come together; if not, add the last tbsp of water.
Transfer the dough onto a lightly floured surface, roll it into a ball and flatten it into a 4-inch round disc. Wrap the dough in plastic (I use a beeswax wrap) and place it in the fridge for an hour (or up to 3 days).
Prepare the filling: Toss the tomatoes, garlic, and 1 tsp. kosher salt in a large bowl. Let sit for 5 minutes, or until the tomatoes start releasing liquid. Drain the tomato mixture and transfer to paper towels to dry.
Prepare the galette: Remove the dough from the fridge, unwrap it and roll it out on a lightly floured sheet of parchment paper to a 10-12” disc about ⅛" thick. Transfer the dough and parchment paper onto a baking sheet.
Scatter the cheese over the center of the disc, leaving a 1½" border. Arrange the tomatoes and garlic over the cheese. Bring the edges of the dough up and over the filling, overlapping as needed to create a 1½" border.
Brush the dough with the egg. Sprinkle the tomatoes with coarse sea salt and pepper.
Bake the galette, rotating once, until the crust is golden brown and cooked through, 55–65 minutes.
Let cool slightly on baking sheet. Sprinkle with salt, pepper, and fresh basil.