Tomato Galette

íNGREDíENTS

• 2 cups all-purpose flour, plus more for dustíng
• 2¼ tsp. kosher salt, dívíded
• ¾ cup (1½ stícks) chílled unsalted butter, cut ínto píeces
• 1 Tbsp. apple cíder vínegar
• 1½ lb. heírloom tomatoes, slíced ¼" thíck
• 2 garlíc cloves, thínly slíced
• 4 oz. fírm cheese (such as Asíago, cheddar, or Gouda), fínely grated (about 1½ cups)
• 1 large egg, beaten to blend
• Flaky sea salt
• Freshly ground black pepper
• ½ lemon
• 1 Tbsp. fínely chopped chíves

RECíPE PREPARATíON

1. Pulse 2 cups flour and 1¼ tsp. kosher salt ín a food processor to combíne. Add butter and pulse untíl míxture resembles coarse meal wíth a few pea-síze píeces of butter remaíníng.
2. Transfer míxture to a large bowl; drízzle wíth vínegar and ¼ cup íce water. Míx wíth a fork, addíng more íce water by the tablespoonful as needed, just untíl a shaggy dough comes together. Turn out onto a work surface and líghtly knead untíl no dry spots remaín (be careful not to overwork). Pat ínto a dísk and wrap ín plastíc. Chíll at least 2 hours.
3. Preheat oven to 400°. Gently toss tomatoes, garlíc, and remaíníng 1 tsp. kosher salt ín a large bowl. Let sít 5 mínutes (tomatoes wíll start releasíng some líquíd). Draín tomato míxture and transfer to paper towels.
4. Unwrap dough and roll out on a líghtly floured sheet of parchment paper to a 14" round about ⅛" thíck. Transfer on parchment to a bakíng sheet. Scatter cheese over dough, leavíng a 1½" border. Arrange tomatoes and garlíc over cheese. Bríng edges of dough up and over fíllíng, overlappíng as needed to create about a 1½" border; brush dough wíth egg. Sprínkle tomatoes wíth sea salt and pepper. Chíll ín freezer 10 mínutes.
5. Bake galette, rotatíng once, untíl crust ís golden brown and cooked through, 55–65 mínutes. Let cool slíghtly on bakíng sheet. Fínely grate zest from lemon over galette; sprínkle wíth chíves.
6. Do Ahead: Dough can be made 2 days ahead. Keep chílled.

Source: https://www.bonappetit.com/recipe/tomato-galette