Looking for something to do with all those tomatoes you are getting from your garden. Here is a recipe that is sure to help you out.
MwsR
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2¼ tsp. kosher salt, divided
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 1 Tbsp. apple cider vinegar
- 1½ lb. heirloom tomatoes, sliced ¼” thick
- 2 garlic cloves, thinly sliced
- 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
- 1 large egg, beaten to blend
- Flaky sea salt
- Freshly ground black pepper
- ½ lemon
- 1 Tbsp. finely chopped chives
Recipe Preparation
- Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter 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 tsp. kosher salt in a large bowl. Let sit 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 freezer 10 minutes.
- Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
- Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Recipe by Andy Baraghani
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