1cupall-purpose flourplus more for dusting and rolling
4tbspunsalted buttercold, cut into 12 small cubes
1Egg yolk to brush the crust before baking
2-3mediumheirloom tomatoessliced thin
6-8basil leaves for garnish
pinchsalt and pepper
In a food processor, add the flour, parmesan cheese, salt, cold butter, baking powder, sugar, and pulse until all of the ingredients are incorporated.
¾ cup fresh grated Parmesan cheese, 1 cup all-purpose flour, ½ tsp kosher salt, 1 tsp baking powder, 1 tbsp sugar, 4 tbsp unsalted butter
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.
4 tbsp unsalted butter
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.
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.
2-3 medium heirloom tomatoes
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).
1 Egg yolk
Place the galette into a preheated oven set at 375°F for 45 minutes. The edges should be nice and golden brown.
COOL AND SERVE:
Enjoy once the galette has cooled for 10-15 minutes. Garnish with a drizzle of olive oil and torn pieces of basil.