Heirloom Tomato & Cheese Galette
Ingredients:
2 cups flour, plus more for dusting
2 ¼ teaspoon salt, divided
1 ½ sticks (¾ cup) very cold unsalted butter, sliced
1 tablespoon red wine vinegar
1 ½ pounds heirloom tomatoes, sliced ¼-inch thick
4 ounces Gruyere or parmesan cheese, finely grated (about 1 ½ cups)
1 egg, beaten
Sea salt
Pepper
½ lemon, zested
1 tablespoon thyme, chopped
Directions:
- Pulse 2 cups flour and 1¼ teaspoons salt in a food processor to combine. Add cold butter slices and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 teaspoon salt in a large bowl. Let sit for 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about ⅛” thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½” border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½” border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in the freezer for 10 minutes.
- Bake galette, rotating once, until the crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on the baking sheet. Finely grate zest from lemon over galette; sprinkle with thyme.
