Savoury Tomato Parmesan Galette

Method

1. To a food processor, add the flour and salt and pulse to combine. Add the cold butter and pulse until all the butter is incorporated and the mixture has a sandy appearance. Add the water 1 tbsp at a time through the feed tube, pulsing between additions until the dough starts to come together.
2. Transfer the dough onto a clean work surface and gently knead the dough until a smooth ball forms. Flatten the dough ball into a disc shape, cover with plastic wrap and place in the fridge for 1 hour.
3. Preheat oven to 200℃. On a lightly floured work surface, roll the chilled dough into a ~14” round about 1/8” thick. Carefully transfer the dough onto a parchment lined baking sheet. Sprinkle the parmesan cheese and garlic onto the dough leaving about 2” around the circumference.
4. To a medium bowl, add the sliced tomatoes and salt. Toss and let stand for 5 minutes to allow the tomatoes to release some of their juices. Then, gently remove the tomatoes and pat with a paper towel to remove some of the moisture.
5. Arrange the tomato slices on top of the cheese, leaving about 2” around the edge of the dough. Gently fold and pleat the edges of the dough around the tomatoes.
6. In a small bowl, beat the egg and cream together and brush over the folded edge of the dough. Bake the galette in the preheated oven for 50-55 minutes, or until the crust is golden brown. Carefully remove from the oven and let cool on the baking sheet for 20 minutes.
7. Prior to serving, add fresh chopped basil, salt, pepper, and a light drizzle of olive oil. Serve right away.

Note: Salting the tomatoes in advance helps to reduce their liquid which will keep the crust flaky as the galette bakes. The dough can be prepared to step 2 and stored in the fridge a day in advance to save time. Remove the dough from the fridge and continue with step 3 the next day.