Marry Me in Summer Tomato Galette

Directions

• Make the Pâte Brisée: In the bowl of a stand mixer fitted with the paddle attachment (you can also make this in a food processor), mix the flour, sugar, and salt for a few seconds at low speed. Add half of the cold, chopped butter and mix at low speed for about 30 seconds until combined. Add the remainder of the butter and mix at low speed until the mixture resembles wet sand, with pea-sized clumps, about 1 minute. Add the ice water, one tablespoon at a time, mixing at low speed for about 1 minute. If you can pick up a small handful of the dough mixture, press it together, and it sticks together, it’s done. Turn the sandy dough mixture onto a piece of plastic wrap and press down a few times with your palm to help bring the dough together. Then, using your hands, form the dough into a disc and refrigerate for one hour, or overnight if you are prepping ahead. You’ll want to bring the dough out of the refrigerator about 10 to 15 minutes before you plan to roll it out.
• Mix the Cheese Base: In a medium bowl, vigorously stir together the mascarpone, egg yolk, microplaned Asiago and Parmigiano Reggiano, salt, and pepper with a spatula until completely smooth and uniform. Keep chilled until assembly.
• Prep and Dry the Tomatoes: Cut the larger tomatoes into uniform ¼-inch thick rounds using a very sharp knife. Arrange the tomato slices in a single layer on a rimmed baking sheet, lined with a double layer of clean paper towels. Sprinkle evenly with fine sea salt and let sit for 15 minutes to draw out moisture. Firmly blot the tops dry with fresh paper towels.
  Slice the grape tomatoes in half lengthwise. Toss them in a small bowl with a pinch of salt, then dump them into a colander to drain for 15 minutes. Pat dry before using.
• Make the Pesto: Before you start the pesto, place the bowl of the food processor, along with the blades, into the refrigerator to chill for about 10 minutes. This prevents the pesto from turning brown from the heat of the food processor. To the bowl of a chilled food processor, add the toasted walnuts, chopped garlic clove, salt, and pepper. Pulse until the ingredients are uniform and finely chopped. Add the basil leaves and pulse in short, 1-second bursts until the leaves are chopped down, but not entirely pureed. With the food processor at low speed, slowly stream in the olive oil until just combined. Carefully remove the blade, and stir the microplaned Parmigiano Reggiano in by hand with a silicone spatula. This prevents the cheese from getting warm and gummy. Keep chilled until assembly.
• Assemble the Galette: Roll the chilled dough disk out on a lightly-floured sheet of parchment paper into an 12-inch circle (about ⅛-inch thick). The shape doesn’t have to be perfect, so don’t worry about that. Spread the cheese mixture over the dough, leaving a clean 1 1/2-inch border around the edge. The chilled cheese mixture can stiffen up, so you may need to use the tips of your fingers to press and smooth it down. Drop the pesto in small spoonfuls over the cheese, then use a spreader or butter knife to lightly swirl it over the mascarpone base. Scatter the translucent garlic slivers, fresh thyme leaves, and chopped oregano directly over the pesto and cheese base. Arrange the dried medium tomato slices over the garlic, keeping them as close together as possible. Scatter the halved grape tomatoes, cut-side up, into any open gaps. Carefully fold the pastry border up and over the outer edges of the tomatoes, pleating the dough as you go. Slide the parchment paper with the assembled galette onto a large rimmed baking sheet and chill in the refrigerator for 15 to 20 minutes before baking. It is imperative that you bake this on a rimmed baking sheet because it will release liquid and oil in the oven.

  • 

  • 

  • 

  • 

  • 

  • 

  Loading gallery media…
• Bake and Garnish: Preheat the oven to 400°F (205°C/gas 6) and set a rack in the middle while the galette chills. Meanwhile, whisk the reserved egg white with 1 teaspoon cold water. When the galette is ready to go into the oven, brush the exposed edges of the pastry dough with the egg wash and sprinkle with flaky salt (salt the edges of the pastry dough, not the entire galette). Bake until the crust is golden brown, abut 35 to 37 minutes. Let the galette sit on the baking sheet for about 10 minutes to cool and allow the filling to firmly set before slicing. Garnish with minced fresh chives, raw basil leaves, and a final light sprinkle of flaky salt over the tomatoes. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers for a few minutes in the oven for best results.

  • 

  • 

  • 

  Loading gallery media…