1 ¼cups(156 g) all-purpose flour, chilled in the freezer for 30 minutes
¼teaspoonsalt
½cup(113 g or 1 stick) cold unsalted butter, cut into pieces and chilled again
¼cupsour cream, cold
2teaspoonsfresh lemon juice
¼cupice water
Filling
1poundassorted tomatoes, sliced about 1/4-inch thick
2garlic cloves, thinly sliced
¾teaspoonkosher salt, plus more for crust
½teaspoondried oregano
1 ½cups(180 g) shredded gouda cheese
Ground black pepper
1 ½tablespoonsolive oil
Flaky sea salt, for garnish
Fresh basil, for garnish
Instructions
Pastry dough
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
In a small bowl, whisk together the sour cream, lemon juice and 2 Tablespoons cold water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. If the dough is still dry, add a Tablespoon of cold water until it comes together. Pat the lumps into a ball; do not overwork the dough.
Cover with plastic wrap and refrigerate for 1 hour and up to 48 hours.
Filling
Gently toss tomatoes, garlic, kosher salt, and oregano in a large bowl. Let sit for 10 to 15 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Unwrap pastry dough and roll out on a lightly floured sheet of parchment paper to a 12-inch round about ⅛" thick. Transfer on parchment to a baking sheet.
Scatter cheese over dough, leaving a 2-inch border. Arrange tomatoes and garlic over cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Sprinkle with black pepper.
Brush edges of dough with olive oil, then sprinkle with flaky sea salt. Refrigerate for 15 to 20 minutes.
Preheat the oven to 400° F while galette refrigerates.
Bake for 25 to 30 minutes, until the crust is golden brown and cooked through. Let cool slightly on the baking sheet, then serve garnished with fresh basil.
Notes
Tomatoes: Any kind of tomato or a variety of tomatoes will work in this recipe.Cheese: Gouda, cheddar or asiago may be used in this galette.Store tomato galette in the refrigerator for up to 2 days.Freeze tomato galette in a ziptop bag or wrapped in aluminum foil for up to 1 month. Defrost in the refrigerator before reheating at 350 F for 10 to 15 minutes.