2Tbspchopped fresh herbs such as thyme, chives, chervil, or tarragon or use 2 tsp of dried herbs
1/4cupParmesan Cheese
Galette Dough
1 1/2cupsflour
8Tbspbutterchilled, cut into cubes
1/2tspsalt
1large eggextra egg for egg wash.
1/4cupcold water
Instructions
Galette Dough
Preheat the oven to 425ºF
In a medium large bowl, combine the flour and salt
Use your hands, or a pastry blender, to cut the butter into the flour mixture. Mix until it has a crumbly, cornmeal-like texture
In a small bowl, mix the egg with 2 tablespoons of the water
Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it doesn't come together add a tablespoon more of cold water.
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
Dough should be about 14 inches across
Transfer the dough to a parchment lined baking sheet
Tomato Galette
Spread an even layer of mustard over the bottom of the tart dough.
Slice the tomatoes evenly (about 1/4 inch thick). Place tomato slices onto a paper towel and lightly salt. The salt will help the tomatoes to release some of their moisture and the paper towel will absorb it.
Arrange the tomatoes over the mustard in a single, even layer.
Drizzle the olive oil over the top
Sprinkle with some chopped fresh herbs.
Sprinkle with Parmesan cheese and salt and pepper.
Fold or pleat the edges of the dough up onto the tomatoes.
Beat an egg to make an egg wash and brush over edges of folded galette dough.
Bake the tart for 30 minutes or until the dough is golden brown and the tomatoes are tender.
Notes
How to Store leftover galette: It is best the day it is baked but leftovers can be stored in an airtight container once they are cool and kept in the fridge for 1-2 days. You can enjoy it cold, room temperature or warm. To reheat, place it in a 250-350 degree F oven for 8-10 minutes.What kind of tomatoes should I use?A nice semi ripe tomato is the best kind to use. Don't use an overly ripe tomato. I like to use roma's or heirloom tomatoes work wonderfully. You can even use cherry tomatoes. You can use whatever ripe tomato you have.