Ingredients
1 ½ cups all-purpose flour, plus more for rolling
2 teaspoons salt, divided
10 Tablespoons unsalted butter, cut into ¼” cubes and frozen
1 ½ pounds beefsteak or big boy tomatoes, cored and slice ¼” thick
1 shallot, sliced thin
2 Tablespoons extra-virgin olive oil
1 teaspoon fresh thyme, minced
1 garlic clove, minced.
¼ teaspoon fresh cracked black pepper
2 teaspoons Dijon mustard
3 oz. shredded Gruyere cheese, keep cold until ready to use
1/8 cup shredded parmesan cheese
6 Tablespoons ice water
2 Tablespoons freshly chopped basil
Egg wash: whisk 1 large egg and one egg white + 1 Tablespoon water until combined
Directions 1. Combine flour and ½ teaspoon salt in a food processor until combined, about 3 seconds. Add 10 Tbs unsalted butter and pulse until the mixture resembles coarse crumbs, which takes about 10 pulses. Transfer mixture to a large bowl. 2. Sprinkle the ice water over the flour mixture. Use a rubber spatula to press the dough until it sticks together. You can add up to 1 Tablespoon more of ice water if the dough doesn't come together. 3. Turn out the dough onto a lightly floured surface and form it into a 4" disk. Wrap tightly in plastic wrap and refrigerate for 1 hour. 4. Prepare tomatoes: Toss sliced tomatoes and 1 teaspoon salt together in large bowl. Transfer the tomatoes to a colander and set the colander in the sink. Let the tomatoes drain for at least 30 minutes. 5. Adjust oven rack to the lower-middle position and preheat oven to 375°F. Prepare a rimmed baking sheet with parchment paper. 6. Roll out your dough: let the chilled dough sit on the counter for about 10 minutes before rolling. Roll the dough into a 12" circle on a lightly floured surface, then transfer dough to the prepared sheet. 7. For the filling: Shake colander well to rid tomatoes of excess juice. Rinse and pat the tomatoes dry. 8. In a large bowl, combine tomatoes, shallot, extra virgin olive oil, thyme, garlic, black pepper, and ½ teaspoon salt. 9. Spread the Dijon mustard on top of dough making sure to leave a 1½" border. Add the Gruyere cheese in an even layer over the mustard. Shingle (layer in an overlapping pattern) the tomatoes and shallot on top of the Gruyere. Top the tomatoes with the shredded Parmesan cheese. 10. Fold the dough carefully up about 1" over the tomato filling. Repeat, overlapping the dough every 2", gently pinching or pleating the dough to secure. Brush crust with the egg wash. 11. Bake galette until the crust is golden brown and tomatoes are bubbling, approximately 45-50 minutes. Transfer baking sheet to a wire rack and let cool for 10 minutes.
12. Using a heavy-duty spatula, carefully transfer galette from the parchment paper and carefully slide it onto a wire rack. Let the galette cool for 20 minutes. Sprinkle with fresh chopped basil.
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