Tomato Galette

Join me in creating a Tomato Galette masterpiece! Bursting with the essence of summer, this flaky rustic delight is an ode to juicy, sun-kissed tomatoes and a golden buttery, flaky crust. Let’s dive into the art of simple, savory bliss!

What you’ll need for this Irresistible Tomato Galette:

• 2 cups (240 g) all-purpose flour
• 2 Tsp kosher salt
• ¾ cups (1.5 sticks, 170 g) chilled butter (unsalted)
• ¼ cup (60 g) chilled water (plus 1-2 TB extra)
• 1 TB white wine vinegar
• 2 garlic cloves sliced thinly
• 1.5 lb (680 g) tomatoes cut into ¼-inch (6.3 mm) thick slices
• 4 oz (113 g) grated cheddar or Gouda
• kosher salt and ground pepper to taste
• 2 spring onions greens chopped
• grated zest from one lemon

Start by adding the 2 cups of flour to a processor bow, followed by 1 Tsp of the kosher salt, and pulse a few times to combine. Add the chilled unsalted butter cut into smaller pieces. Pulse a few times until the mix becomes crumbly. There should be pea-sized butter pieces left. Pour into a bowl and add 1/4 cup of the chilled water and the white wine vinegar. Keep mixing until the mix comes together. Add an extra 1-2 TB of water if it’s too dry. Mix with your hand lightly until you get a shaggy dough. Dump dough on the counter and lightly knead. Slowly the dough will start to hold its shape.

Form the dough into a thick disk. Wrap in plastic and place in the fridge for 30 min. Peel two garlic gloves, then slice them thinly. Add tomatoes and garlic in a bowl. Sprinkle 1 Tsp kosher salt and toss. Let it sit for 5 minutes, then drain the liquid. Place tomato slices on paper towels, add another one on top, and gently press. The towels will soak up the excess liquid.
Unwrap the chilled dough, dust the counter with flour, and start rolling the dough. Roll it into a rough 16-inch (40 cm) diameter And about 1/8 inch (3 mm) thick. Gently wrap the dough on the rolling pin and unroll it on a parchment-lined sheet. Roll it more if it feels too thick. Add the grated cheddar or Gouda and keep the cheese 1 inch (2.5 cm) away from the edge. Lay tomato slices on the cheese, and sprinkle kosher salt and freshly ground pepper. Gently fold the edges over the tomatoes and cheese to make a 1.5-inch (3.8cm) border. Brush the border with a beaten egg. Sprinkle chopped spring onions on top, then bake at 400 F (204 C) for about 40 minutes. Sprinkle a few chopped spring onions. Top with grated lemon zest and serve while warm