Tomato Galette With a Flaky, Buttery Crust

• porcijos: 4 servings

Ingredientai

2 cups all-purpose flour, plus more for dusting

1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

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

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

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

Nurodymai

Crust

Pulse 2 cups all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle 1 Tbsp. apple cider vinegar and ¼ cup ice water over. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a 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. Do Ahead: Dough can be made 2 days ahead. Keep chilled.

Tomatoes and assembly

Preheat oven to 400°. Gently toss 1½ lb. heirloom tomatoes, sliced ¼" thick, 2 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton 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 paper to a baking sheet. Scatter 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups), over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed; brush dough with 1 large egg, beaten to blend. Sprinkle tomatoes and garlic with flaky sea salt and freshly ground pepper. Chill galette in freezer 10 minutes.

Bake galette, rotating halfway through, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from ½ lemon over galette; scatter 1 Tbsp. finely chopped chives on top. Do Ahead: Galette can be baked 1 day ahead. Store, covered, at room temperature. Enjoy at room temperature or reheat it in a low oven (around 275°) until warmed through, about 10 minutes. Editor’s note: This tomato galette recipe was first printed in our August 2019 issue; it has been edited for style. Head this way for more of our favorite recipes for summer tomatoes →