Heirloom Tomato Galette with Farmer’s Cheese

Heirloom Tomato Galette with Farmer’s Cheese

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 6 - 8

Ingredients:

• 1 recipe rough puff pastry, or store bought puff pastry
• 3-4 heirloom tomatoes, cut into ¼ inch slices (I like to use several colors)
• Kosher salt
• 4 oz basil garlic farmer’s cheese (make this at home by mixing 4 oz farmer’s cheese, 2 grated garlic cloves, and 3 tbsp finely chopped basil together)
• 1 egg, yolk and white separated
• Olive oil
• Flaky salt
• Black pepper
• Fresh basil
• Fresh dill

Directions:

1. On a large baking tray lined with paper towels, place the tomato slices in a single layer.
2. Heavily salt on both sides with kosher salt. Set aside for 10-15 minutes to drain excess water.
3. Preheat the oven to 425 F. Optional: place a pizza stone in the oven to preheat.
4. Take the galette dough out of the fridge and roll into a 12-14 inch circle on a lightly floured surface, about ¼ inch thick. If you notice the butter starting to get soft, place on a baking tray in the freezer for a few minutes.
5. Brush the egg white onto the dough. This acts as a barrier between the tomato and cheese and the galette dough to prevent a soggy bottom.
6. Spread the farmer’s cheese evenly across the galette dough, leaving a 1.5-2 inch border on the outside.
7. Layer the salted tomatoes on top of the cheese. Drizzle with olive oil.
8. Fold the outer edges on top of the tomatoes, making sure to press/cinch the dough where it overlaps.
9. Brush the exposed crust with the egg yolk. Generously salt the crust and tomatoes with flaky salt.
10. Take the pizza stone out of the preheated oven. Slide the galette carefully on. Bake at 425 F for 10 minutes, then turn the oven down to 375 F and continue to bake for another 30-35 minutes, until deeply golden brown.
11. Remove from the oven and let cool slightly for 15 minutes. Zest some lemon on top and garnish with black pepper, basil, and dill. Slice and serve.