Heirloom Tomato Galette

Bahan-bahan

2 cups all-purpose flour, plus more for dusting

1½ sticks (12 tablespoons) unsalted butter, well chilled and cut in tablespoon-size pieces

2 teaspoons kosher salt

⅓ cup ice water, plus more as needed

1 tablespoon apple cider vinegar

4 to 6 large heirloom tomatoes, preferably a mix of sizes and colors, sliced ¼ inch thick

5 cherry tomatoes, preferably a mix of colors, thinly sliced

¼ cup basil pesto, plus more for serving

1½ ounces freshly grated Parmesan or pecorino cheese (about ⅓ cup)

1 large egg, beaten

8 ounces stracciatella or burrata cheese

¼ cup fresh basil leaves, for serving

1 lemon, zested

Kosher salt, flaky salt, and freshly ground black pepper

Arahan

MAKE THE PIE DOUGH: In a food processor, pulse the flour, butter, and salt until the mixture resembles pea-sized crumbs. Add the ice water and vinegar and pulse until the dough just comes together. If the dough seems dry, add more ice water, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface, form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

PREP THE TOMATOES: Arrange the heirloom and cherry tomatoes on a paper towel–lined baking sheet. Season generously with kosher salt and let sit for 15 to 20 minutes to draw out excess moisture. Pat dry with additional paper towels.

ASSEMBLE THE GALETTE: Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Spread the pesto over the dough, leaving a 2-inch border around the edges. Sprinkle with the Parmesan or pecorino. Arrange the tomatoes over the pesto and cheese, overlapping slightly as needed. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg.

BAKE: Bake until the crust is deeply golden brown and the tomatoes are softened and concentrated in flavor, 40 to 50 minutes. Let cool for 10 to 15 minutes.

SERVE: Top the galette with the stracciatella or burrata, fresh basil, and lemon zest. Finish with flaky salt and black pepper. Serve with extra pesto alongside.