Rustic Heirloom Tomato, Dijon & Melted Shallot Galette

Instructions

1. 1

   Slice 1.5 lbs heirloom tomatoes and lay them out on a layer of paper towels. Sprinkle evenly with 1 tsp flaky sea salt. Let them hang out and release their excess moisture. We don't want a soggy galette bottom!

   10 min

   Tip: Don't skip this step. Tomatoes hold a lot of water, and salting them concentrates their flavor beautifully.

2. 2

   In a bowl, toss 1 1/4 cups all-purpose flour with 1/2 cup unsalted butter. Using your fingers, snap the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces. Drizzle in 4 tbsp ice water and gently bring the dough together into a shaggy ball.

   10 min

   Tip: Work quickly so the butter doesn't melt from the heat of your hands. Flaky crust depends on cold butter.

3. 3

   Flatten the dough into a disc, wrap it tightly, and let it rest in the refrigerator.

   30 min

   Tip: Resting hydrates the flour and relaxes the gluten, ensuring a tender bite.

4. 4

   While the dough chills, heat 2 tbsp olive oil in a skillet over medium heat. Add 4 large shallots and cook them down gently until they are deeply caramelized, sticky, and melted. Set aside to cool slightly.

   15 min

   Tip: Take your time with the shallots. They are the sweet, jammy backbone of this dish.

5. 5

   Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot.

   15 min

   Tip: Baking the galette on a preheated baking sheet guarantees a crisp, golden bottom crust.

6. 6

   Roll the chilled dough out onto a large sheet of parchment paper until you have a rough 12-inch circle. Don't worry about jagged edges; rusticity is a compliment in my kitchen.

   5 min

   Tip: If the dough cracks a little at the edges, just pinch it back together.

7. 7

   Spread 2 tbsp Dijon mustard evenly over the dough, leaving a generous 2-inch border. Scatter the melted shallots and 1 cup Comté cheese over the mustard. Pat the salted tomatoes completely dry with paper towels, then arrange them on top in a slightly overlapping, rustic circle. Fold the edges of the dough up and over the tomatoes, pleating as you go. Brush the exposed crust with 1 large egg.

   10 min

   Tip: The layer of Dijon and cheese acts as a delicious waterproofing layer for the crust against the juicy tomatoes.

8. 8

   Carefully slide the parchment paper with the assembled galette onto the preheated baking sheet in the oven. Bake until the crust is deeply golden brown and the tomatoes are blistered and jammy.

   40 min

   Tip: Check the bottom of the crust towards the end of baking to ensure it's fully cooked and rigid.

9. 9

   Remove from the oven and let it cool slightly on a wire rack. Before serving, shower the galette with 1 tbsp fresh thyme and the zest of 1 Meyer lemon.

   15 min

   Tip: Letting it cool for at least 15 minutes allows the juices to set so it slices cleanly.