- 1 ½ cups all-purpose flour
- ¾ tsp kosher salt
- 8 tbsp butter, cut into small pieces and refrigerated
- 5-10 tsp ice water
- 1 lb organic heirloom tomatoes, sliced ¼” thick
- 1 tsp kosher salt
- 1 garlic clove, minced
- 1 ½ tsp Zupan’s Markets organic olive oil
- Salt and pepper
- 3 tsp Beaufor’s Extra Strong Dijon Mustard
- 3/4 cup Jason Wieve Cottonwood Cheddar or other extra sharp cheddar
- 1 egg white (for brushing the dough)
- 2 tbsp fresh basil, chopped
Make The Dough
Place flour and salt in a food processor. Pulse a few times to mix. Distribute butter pieces evenly over flour mixture. Pulse mixture until crumbly, about ten pulses. Sprinkle 5 tablespoons of ice water over mixture, pulse until dough is evenly moistened; add more water, a tablespoon at a time, and pulse until dough can be pinched together and hold its shape.
On a floured surface, press dough into a 5-inch disk. Wrap tightly with plastic wrap and place in the refrigerator for a minimum of 30 minutes or up to two days.
Dough can be made up to two days in advance.
Prepare the Filling
Place a colander with sliced tomatoes in the sink or over a large bowl. Sprinkle with one teaspoon of salt and allow to drain for up to 3 hours. After tomatoes have drained in the colander, shake the colander well to remove as much additional liquid as possible or, if time allows, lay tomato slices in a single layer a cookie sheet lined with clean towels and let sit to dry out uncovered overnight in the refrigerator. These steps prevent a runny tart filling.
In a large bowl, combine drained tomatoes, minced garlic, olive oil, 1 tsp of salt, and pepper to taste.
Preheat oven to 375°F and place rack in middle of the oven. Line a rimmed baking sheet with parchment paper. Remove dough from the refrigerator and allow to slightly warm up for about 10 minutes. Remove dough from plastic wrap and place on a lightly floured surface. Roll dough into an 11” circle. Transfer dough to parchment-lined baking sheet.
Spread mustard over dough, leaving a 1 ½” border around the edges. Sprinkle cheddar cheese over mustard. Place tomatoes over mustard leaving the 1 ½” border. Starting at one edge of the dough, fold the dough over the tomato filling. Repeat around the circumference of the galette. Brush galette edges with egg white.
Bake galette for 45 minutes. If edges begin to brown too quickly, cover edges with aluminum foil and continue baking. Remove from oven and allow to cool on baking sheet for 15 minutes. Transfer to a cutting board and sprinkle fresh basil over the top. Cut into wedges and serve.