TOMATO GALETTE

Tomato Galette image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

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2 cups all-purpose flour, plus more for dusting
2 1/4 tsp. kosher salt, divided
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 Tbsp. apple cider vinegar
1 1/2 lb. heirloom tomatoes, sliced 1/4" thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1 1/2 cups)
1 large egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
1/2 lemon
1 Tbsp. finely chopped chives

Steps:

Pulse 2 cups flour and 1 1/4 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 1/4 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°F. 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 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" 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.