Tomato Galette

Directions

Pulse 2 cups flour and 1 tsp. fine sea salt in a food processor to combine. Add butter and pulse until mixture resembles large breadcrumbs with a few pea-size pieces of butter remaining. If you don't have a food processor, combine flour and salt in a large bowl. Cut the butter into cubes and add to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles fresh breadcrumbs.

Transfer mixture to a large bowl. Drizzle with vinegar and 60ml very cold water. Mix with a fork, adding more cold water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a countertop and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in clingfilm. Chill for at least 2 hours.

Preheat oven to 200°, or 180° fan. Gently toss tomatoes, garlic, and remaining 1 tsp. fine salt in a large bowl. Let sit for 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 ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer for 10 minutes.

Step 5 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 herbs.