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Fresh Tomato Galette

Prep Time45 minutes
Cook Time45 minutes
Dough resting time1 hour
Course: Main Course
Servings: 8

Equipment

  • Food processor with steel blade

Ingredients

Crust

  • 1½ cups flour (7½ oz)
  • 2 tsp kosher salt, divided
  • 10 tbsp unsalted, chilled butter (5 oz) cut into ½" pieces
  • 6-7 tbsp ice water

Filling

  • 1½ lbs mixed tomatoes cored and sliced ½" thick
  • 1 large shallot finely chopped
  • 2 tbsp olive oil
  • 1 tsp fresh thyme, or ½ tsp dried
  • 1 clove garlic minced
  • ¼ tsp freshly ground black pepper
  • 2 tsp dijon mustard
  • 3 oz gruyere or sharp cheddar cheese shredded
  • 2 tbsp parmesan cheese grated
  • 1 large egg beaten
  • 1 tbsp fresh basil chiffonade (optional)

Instructions

Crust

  • Process flour and salt briefly in food processor to combine. Add butter and pulse until it looks like coarse crumbs. Add water through feed tube while pulsing until dough comes together.
  • Turn out onto lightly floured board and form into a 4" disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days. (Dough can be frozen for up to a month)

Filling

  • Toss tomatoes and 1 tsp salt together. Transfer tomatoes to a colander and let drain for 30-45 minutes. Transfer again to a salad spinner and spin briefly to remove more liquid.
  • While tomatoes drain, roll dough into a 12" circle then transfer to a parchment lined baking sheet.
  • In a large bowl, combine tomatoes, shallot, oil, thyme, garliic, pepper and ½ tsp salt.
  • Spread mustard over dough, leaving a 1½" border. Sprinkle cheese over mustard. Shingle tomatoes in concentric circles over cheese. Sprinkle parmesan over tomatoes. Fold up edges of dough to cover edge of filling. Brush folded dough with egg. Bake until crust is golden brown and tomatoes are bubbling, 45-50 minutes.
  • Transfer to a wire rack to cool for 10 minutes. Transfer to serving dish and allow to cool for 20 minutes; sprinkle with basil and cut into wedges for serving.