Heirloom tomato galettes

Heirloom tomato galettes (MAKES 2 (8-INCH / 20-CM) GALETTES)

One of our favorite ways to use pastry is to make a galette. Beautiful and rustic, it wraps its edges around the filling but still leaves the center open to spotlight what lies within: gorgeous, fleshy tomatoes like Kentucky Beefsteaks and Brandywines. The Parmesan–cream cheese base here adds a touch of richness to contrast with the sweet tomatoes. (Pesto, such as the Fresh Herb Pesto on this page, makes a great alternative base filling.)

INGREDIENTS

FOR THE FILLING

• 2 ounces (57g) freshly grated Parmesan
• 2 ounces (57g) cream cheese, at room temperature
• 1/4 cup (60g) mayonnaise
• 1/4 medium onion, diced (about 1/4 cup / 40g)
• 1 teaspoon fresh thyme leaves
• Freshly cracked black pepper

FOR THE CRUST

• 2 cups (250g) flour
• 1/2 cup (1 stick / 113g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
• 1 teaspoon kosher or sea salt
• 1 egg
• 1/4 cup (60ml) cold water
• Heavy cream, for brushing crust
• 3 to 4 medium tomatoes, sliced 1/4 inch (6 mm) thick

DIRECTIONS

1. Preheat the oven to 190°C. Line two sheet pans with parchment paper.
2. Make the filling: In a bowl, mix the Parmesan, cream cheese, mayonnaise, onion, thyme, and pepper to taste until well combined. Set aside.
3. Make the crust: In a separate bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.
4. In a third bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
5. Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk.
6. Wrap one disk in plastic wrap and place it in the fridge. On a floured surface, roll the other disk out to a circle slightly larger than 10 inches (25-cm) in diameter.
7. Trim the dough into an even 10-inch (25-cm) circle (we use a 10-inch / 25-cm ring mold to cut the dough). Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Repeat with the other dough ball.
8. Spoon half of the Parmesan–cream cheese mixture in the center of one dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
9. Place one to two layers of sliced tomatoes over the cheese mixture.
10. Fold the edge of the dough over the tomatoes. Brush the crust with the cream.
11. Repeat the filling, folding, and brushing procedure with the second dough circle and the remaining ingredients.
12. Bake for 50 to 60 minutes, or until the crust is golden, rotating the pans halfway through so the galettes will bake evenly.
13. Serve warm or at room temperature.