For the Crust
1½ cups all purpose flour
½ tsp sea salt
10 tbsp cold unsalted butter,
3 tbsp ice water
1tsp cold apple cider vinegar
For the Galette
1 pound tomatoes
½ tsp sea salt
4 ounces goat cheese
1 tbsp extra virgin olive oil
1tbsp chopped chives
1 tbsp fresh thyme leaves
1 garlic clove
½ tsp lemon zest
1 large egg
1 tbsp water
Fresh basil
Flaky sea salt
freshly ground black pepper
Preparations
Make
the crust: In a food processor, place 1 cup of the flour and the salt.
Pulse to combine. Spread the butter pats evenly on top of the flour
mixture. Pulse until the butter is well combined with the flour and the
dough starts to form clumps. There should be no dry flour remaining.
Spread
the mixture evenly in the bowl of the food processor and sprinkle the
remaining ½ cup flour on top. Briefly pulse until the dough becomes
crumbly.
Transfer
the dough to a large bowl and sprinkle the water and vinegar on top.
Use a spatula to fold and press the dough until it comes together into a
ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic
wrap and chill for at least 2 hours, or up to 2 days.
Make
the filling: Place the tomato slices in a large bowl and gently toss
with the salt. Set aside for 30 minutes to draw excess moisture out of
the tomatoes. Drain and transfer to paper towels or kitchen towels to
soak up additional moisture while you assemble the galette.
In
a medium bowl, stir together the goat cheese, olive oil, chives, thyme,
garlic, lemon zest, and several grinds of pepper until creamy.
Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together the egg and water.
Place
the chilled dough on a lightly floured surface. Dust the top with flour
and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch
thick. As you work, rotate the dough a quarter turn every few rolls to
prevent it from sticking to your work surface. I also like to dust the
top of the dough with flour and flip it over a few times during the
rolling process.
To
transfer the rolled-out dough to the prepared baking sheet, roll the
dough over your rolling pin and unroll it onto the baking sheet. Spread
the goat cheese mixture in the center of the dough, leaving a 1-inch
border all around. Arrange the tomato slices on top and fold the edges
of the dough over the edges of the tomatoes, leaving the center of the
filling exposed. Brush the crust with the egg wash.
Bake
for 40 to 45 minutes, or until the crust is golden brown. Allow to cool
for 10 minutes on the baking sheet. Garnish with fresh basil and
sprinkle with flaky sea salt. Slice and serve.