¾ cup fresh grated parmesan cheese, lightly packed
1 cup all-purpose flour, plus more for dusting and rolling
½ tsp kosher salt
1 tsp baking powder
1 tbsp sugar
1/2 stick of butter ( 4 tbsp), cold, unsalted, cut into cubes
Egg yolk to brush the crust before baking
2-3 medium-sized heirloom tomatoes, thin-sliced
6-8 basil leaves for garnish
A drizzle of olive oil
A pinch of salt and pepper
Make the dough
In a food processor, add the flour, parmesan cheese, cold butter, baking powder, kosher salt, and pulse until all of the ingredients are incorporated.
Once the butter has incorporated evenly within the flour, add the ice-cold water one tbsp at a time while pulsing. Keep adding up to 4 tbsp of the ice-cold water until a ball of dough forms.
Cover the dough with saran wrap and plate it into the fridge and let it rest for 10 minutes. Meanwhile, preheat the oven to 375 °F.
When ready, dust a flat surface with flour and a rolling pin. Roll out the dough to create a 12-inch crust. Do the best you can do. After you have rolled it out, transfer the dough with your rolling pin onto a baking sheet lined with parchment paper if necessary.
Putting it all together
Slice the tomatoes as thin as you can without them falling apart. Use a paper towel to pat off any excess juices from the tomatoes. Season both sides with salt and pepper.
Place each tomato nicely in the center of the dough. Fold the edges to create that signature shape. Brush the edges with an egg yolk and a sprinkle of pepper (optional).
Place the galette into a preheated oven set at 375°F for 45 minutes. The edges should be nice and golden brown.
Enjoy once the galette has cooled. Garnish with a drizzle of olive oil and torn pieces of basil.