Ripe tomatoes are some of summer's sweetest produce, and we're not about to let the season slip away without savoring their juicy glory a few final times. This galette is the perfect way to relish the red and green rewards of the steamier months: it's both fresh and hearty, a feast for the eyes and the palate, and surprisingly simple to make.
- 1 & 2/3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2/3 cup unsalted butter
- 2-4 tablespoons ice water
- 3 hardy tomatoes — we went with heirloom varieties, including cherokee purple, green zebra and brandywine, but regular tomatoes work, too
- 1 garlic clove, chopped
- 12 basil leaves, chopped
- 1/2 cup of almond slices
- 4 chive sprigs
- 1 tablespoon maldon salt
- 1 teaspoon of pepper
- 1 cup goat cheese crumble
- 1 egg
- Chop the butter into pea-sized chunks.
- Using a standing mixer, combine the flour, sugar and salt together with the paddle attachment. Slowly add the diced butter until the texture is crumbly.
- Add a tablespoon of ice cold water and mix quickly. Add another tablespoon (as needed, up to four tablespoons) until the texture is dough-like.
- Bundle the dough in plastic wrap and refrigerate for 30-45 minutes. Preheat the oven to 400 degrees.
- In a small mixing bowl, combine, almonds, feta cheese, chives, basil and garlic.
- Roll out the chilled dough and cut out a circle. Transfer the circle into a skillet, then evenly spread the cheese and nut mixture in the center, leaving about a 1.5-inch margin of extra dough around the edges.
- Slice the tomatoes into thin rounds and spread them on top of the cheese and nut combination.
- Fold in the edges of the dough to create a rough crust.
- Beat the egg in a small bowl, then brush it over the top of the dough. Sprinkle with salt.
- Bake for 25-35 minutes, until crust is golden and crisp.
p.s. Here's another one of our crusty summer favorites, but with a sweet side.