Tomato Galette With a Flaky, Buttery Crust
Recipe: https://recipestripper.com/recipes/17144046-8557-4075-94d6-0dab8c1ccad2
Original source: https://www.bonappetit.com/recipe/tomato-galette
Recipe image: https://assets.bonappetit.com/photos/5d237d98053ba800089af79a/16:9/w_1579,h_888,c_limit/Aug-Tomato-Galette-2.jpg

This easy tomato galette layers juicy tomatoes, garlic, and cheese on a flaky crust. Salt and drain the tomatoes to keep the crust crisp.
Yield: 4 servings
Total time: 3 hours (including chilling and draining)

Ingredients
- 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

Instructions
1. [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.
2. [Crust] 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.
3. [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.
4. [Tomatoes and assembly] 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.
5. [Tomatoes and assembly] 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 →