It's time to put the spotlight on tomatoes because late summer brings fresh tomatoes with incredible, full flavors. And there's no better way to exemplify them than with a simple and fresh tomato galette. Combine ripe tomatoes with a crisp, flaky crust and a cream cheese filling, and you'll have the perfect entrée or side dish for lunch or dinner.

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Skip ahead:

00:00 Intro
00:59 Making the dough
05:50 Preparing the tomatoes
07:21 Rolling the dough
08:16 Creating the filling
09:36 Assembling the crostata
13:40 Tasting the dish

INGREDIENTS

For the dough:

- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp white granulated sugar
- 2 tsp dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 10 tbsp unsalted butter, cubed
- 4-6 tbsp water, ice cold

For the galette:

- 2 to 2 1/2 lb tomatoes
- kosher salt
- 6 oz cream cheese, softened
- 2 tsp Dijon mustard
- 6 oz Gruyère cheese, shredded
- 8 leaves fresh basil

For the egg wash (optional):

- 1 egg
- 2 tsp water

INSTRUCTIONS

- In a large bowl, combine the flour, salt, sugar, Italian seasoning, and Parmesan cheese. Mix together. Add the cubed butter and toss with the dry mixture to coat all of the pieces of butter. Work the butter into the flour until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Add 4 tbsp of cold water and toss to combine. If the dough is crumbly and not easily pressed into a cohesive disk, add more water as needed until the dough presses together and forms a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

- Preheat the oven to 425°F.

- Remove the cores and slice the tomatoes into 1/2-inch slices. Lay the tomatoes on paper towels and sprinkle them with kosher salt to remove excess moisture. Let the tomatoes sit for about 20 minutes while the dough chills.

- Mix together the filling. In a small bowl, mix the cream cheese until it is soft and creamy. Add the Dijon mustard and Gruyère cheese. Mix together until combined.

- On a lightly floured surface, roll the pastry dough into a 14-inch circle. Spread the cream cheese filling on the rolled-out dough, leaving a 2-inch border around the edge. Sprinkle on the basil leaves. Pat the tomatoes with the paper towels to remove any excess liquid. Lay slices of tomato on top of the cream cheese filling, reserving the 2-inch border. The tomatoes can overlap slightly but should be in a single layer. Fold the edges of the dough, making 6-8 creases. For a shiny crust, whisk one egg with 2 tsp water and brush over the dough.

- Place the galette in the preheated 425°F oven on the lower-third rack. Immediately turn the oven to 375°F. Bake until the crust is golden on top and bottom, 35-40 minutes. Once baked, remove from the oven and cool for 10 minutes before slicing and serving. Top with torn pieces of fresh basil.

#recipe #tomatoes #galette #summer

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