Heirloom Tomato Galette made with crispy flaky dough, sharp cheddar cheese, parmesan, and fresh herbs. A rustic savory galette perfect for summer.

Scale

2 cups all purpose flour

1.5 tsp kosher salt

1.5 sticks butter cold or frozen

1 tbsp apple cider vinegar

¼ cup ice water plus about 7 tbsp

1 egg for egg wash

Pinch kosher salt

Pinch black pepper

2 heirloom tomatoes sliced

2 cloves garlic

1 tsp kosher salt

⅓ cup sharp white cheddar shredded

⅓ cup parmesan shredded

1 teaspoon fresh thyme

¼ teaspoon black pepper

1 teaspoon fresh chives sliced

¼ cup fresh basil ripped

1. Blend flour and salt.

2. Pulse butter into flour.

3. Add vinegar and ice water, mix until shaggy.

4. Chill dough 1 hour.

5. Salt and drain tomatoes.

6. Roll dough and layer cheeses.

7. Add thyme, garlic, tomatoes, and pepper.

8. Fold edges, brush egg wash.

9. Bake at 400°F until golden.

10. Top with chives and basil.

Drain tomatoes well to prevent soggy crust.

Serve warm or room temperature.

Reheat in oven for best texture.