Servings: 6 servings
Calories: 395kcal
Ingredients
Crème Fraîche Dough
- 1 cup all-purpose flour plus extra for your work surface
- 1/2 teaspoon Kosher salt or sea salt plus more for salting the tomatoes
- 1 teaspoon baking powder
- 1 stick (1/4 pound) cold unsalted butter cut into 1/2 inch pieces
- 1/2 cup creme fraiche chilled
Galette Filling
- 1 pint tomatoes using a combination of heirloom cherry and large tomatoes, cut in half or sliced, if using large ones
- 1/3 pound semi-hard sheep’s milk cheese such as manchego, cut into thin slices
Instructions
Crème Fraîche Dough
- Combine the flour, salt, baking powder and butter in the bowl of a food processor. Pulse until the butter is the size of peas. Add the crème fraîche and pulse just until the dough comes together. Do not overmix. Turn the dough onto a lightly floured surface, shape it into a flat disk, wrap in plastic and refrigerate for at least 2 hours or overnight.
- Slice the tomatoes and arrange them on paper towels or in a colander. Sprinkle with the salt and let stand for 20 to 30 minutes to draw out excess moisture. Pat tomatoes dry before assembling the galette. Preheat the oven to 425°F.
Galette Filling
- On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet or a silicone baking mat. Leaving a 2-inch border, sprinkle the Manchego evenly over the dough. Arrange the tomatoes on top of the cheese. Fold the edges of the dough over the filling, pleating as you go and leaving the center exposed. Bake for 30 to 40 minutes, or until the crust is golden brown.
- Cool the galette on the baking sheet for 10 minutes before slicing. Garnish with microgreens or your favorite fresh herbs and serve warm or at room temperature.
If your tomatoes are especially juicy, gently pat them dry after salting. It's a simple step that helps the crust bake up beautifully crisp.
Nutrition
Calories: 395kcal | Carbohydrates: 21g | Protein: 9g | Fat: 30g | Fiber: 2g
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