tomato galette

How To Make tomato galette

• 
  Step 1
  Season the tomatoes with 1 tsp salt and carefully transfer to a colander in the sink. Let sit while you make the dough.
• 
  Step 2
  Add the flour and remaining salt to a food processor. Pulse together to combine.
• 
  Step 3
  Add the butter and pulse on high to combine. The dough should be course with a few pea-sized pieces of butter remaining.
• 
  Step 4
  Transfer the mixture to a large bowl and add the apple cider vinegar. Whisk together with a fork.
• 
  Step 5
  Add the ice water one tablespoon at a time, mixing in between until the dough becomes slightly sticky. Knead slightly until the dough sticks together to form a ball.
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  Step 6
  Lightly dust a board with flour and knead again. There may be butter pieces still remaining, but that's okay - don't try to break up the butter as that will overwork the dough.
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  Step 7
  Shape the dough into a large disk, wrap in plastic, and place on a plate. Refrigerate for at least one hour. Transfer to the freezer for 15 minutes.
• 
  Step 8
  While the dough chills, carefully transfer the tomatoes to paper towels to blot. Season with pepper, then remove from the paper towels and set aside.
• 
  Step 9
  Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper. Dust the parchment lightly with flour. Unwrap the dough and place on the parchment.
• 
  Step 10
  Using a rolling pin, roll out the dough into a rectangle about 1/3" thick to cover the parchment.
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  Step 11
  Combine the freshly grated cheese with the rosemary and sprinkle evenly over the dough, leaving a 1 1/2" border along the edges.
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  Step 12
  Arrange the tomatoes over the cheese, overlapping a bit if necessary.
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  Step 13
  Drizzle the olive oil over the tomatoes and sprinkle flaky sea salt over the top.
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  Step 14
  Fold the edges of the dough over the filling, overlapping as needed to create roughly a 1 1/2" border.
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  Step 15
  Once the border is created, transfer the galette to the freezer to chill for 10 minutes.
• 
  Step 16
  Combine the egg and 1 tsp water. Brush the dough with the egg wash.
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  Step 17
  Bake 1 hour in the middle rack of the oven, rotating the baking sheet half way to ensure the galette cooks evenly.
• 
  Step 18
  Allow to cool 10 minutes before slicing. Garnish with basil and balsamic glaze, if desired.
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