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Heirloom Tomato & Cheese Galette


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


½ lemon, zested

1 tablespoon thyme, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.