A tomato galette for in the event you’re too scorching to make soup, too busy to lattice pie, and too sparkly to bake pizza!
Substances
1 ½ cups of all-purpose flour, plus additional for flouring surfaces
1 ½ tsp kosher salt, plus additional for topping
10 tablespoons chilly unsalted butter (dairy or vegan), decrease 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 big egg, crushed
freshly flooring black pepper
up to date basil
Directions
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Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
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Put collectively the pie crust: Place the flour and 1/2 tsp salt inside the bowl of a meals processor and pulse 3-4 cases.
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Add the chilly butter and pulse 8-10 cases, or until successfully built-in.
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With the meals processor working, add 4 tbsp of ice-cold water, one tbsp at a time. The dough ought to start to come back collectively; if not, add the ultimate tbsp of water.
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Change the dough onto a frivolously floured flooring, roll it proper right into a ball and flatten it proper right into a 4-inch spherical disc. Wrap the dough in plastic (I exploit a beeswax wrap) and place it inside the fridge for an hour (or as a lot as 3 days).
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Put collectively the filling: Toss the tomatoes, garlic, and 1 tsp. kosher salt in a giant bowl. Let sit for 5 minutes, or until the tomatoes start releasing liquid. Drain the tomato mixture and change to paper towels to dry.
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Put collectively the galette: Take away the dough from the fridge, unwrap it and roll it out on a frivolously floured sheet of parchment paper to a 10-12” disc about ⅛” thick. Change the dough and parchment paper onto a baking sheet.
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Scatter the cheese over the center of the disc, leaving a 1½” border. Manage the tomatoes and garlic over the cheese. Ship the edges of the dough up and over the filling, overlapping as wished to create a 1½” border.
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Brush the dough with the egg. Sprinkle the tomatoes with coarse sea salt and pepper.
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Bake the galette, rotating as quickly as, until the crust is golden brown and cooked via, 55–65 minutes.
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Let cool barely on baking sheet. Sprinkle with salt, pepper, and up to date basil.