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The Rustic Tomato Galette is a delightful dish that celebrates the vibrant flavors of summer. With its flaky, buttery crust and a bounty of juicy tomatoes, this galette is not just a feast for the eyes but also a treat for the palate. As the season brings forth an abundance of ripe tomatoes, this recipe stands as a testament to the beauty of using fresh, seasonal ingredients. The rustic nature of a galette makes it an ideal dish for both casual gatherings and formal dinners, effortlessly impressing guests while inviting everyone to dig in without pretense. It's the perfect blend of comfort and sophistication, easily adaptable to suit any occasion.

Tomato Galette

Discover the joy of cooking with this Rustic Tomato Galette recipe, a perfect way to celebrate summer's freshest tomatoes. With its flaky, buttery crust and savory filling, this dish combines comfort and sophistication, making it ideal for any occasion. The galette's versatility allows for creative filling adaptations, showcasing seasonal ingredients. Impress your guests with this visually stunning and delicious meal that invites everyone to indulge. Embrace the rustic charm and let your culinary creativity shine!
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Ingredients
  

For the pastry:

1 ½ cups all-purpose flour

½ teaspoon salt

1 tablespoon sugar

1/2 cup unsalted butter, cold and cubed

5-6 tablespoons ice water

For the filling:

3 cups ripe tomatoes, sliced (heirloom or mixed varieties work best)

1 cup shredded mozzarella cheese (optional: can substitute with goat cheese)

1 tablespoon olive oil

2 tablespoons fresh basil, chopped

1 teaspoon balsamic vinegar

Salt and black pepper, to taste

1 egg (for egg wash)

Additional fresh basil leaves for garnish

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Instructions
 

Make the Pastry:

    - In a mixing bowl, combine the flour, salt, and sugar. Mix well.

      - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs with some pea-sized pieces.

        - Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

          - Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

            Prepare the Filling:

              - While the dough is chilling, slice the tomatoes and lightly salt them to draw out excess moisture. Let them sit in a colander for about 15 minutes, then gently pat dry.

                - In a bowl, combine the sliced tomatoes, mozzarella cheese (if using), olive oil, chopped basil, balsamic vinegar, salt, and black pepper. Toss gently to coat. Set aside.

                  Assemble the Galette:

                    - Preheat your oven to 400°F (200°C).

                      - On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter, approximately 1/8 inch thick.

                        - Transfer the rolled-out dough to a parchment-lined baking sheet.

                          - Spread the tomato filling evenly in the center of the dough, leaving about a 2-inch border around the edges.

                            - Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.

                              Apply the Egg Wash:

                                - Beat the egg in a small bowl and brush it over the exposed dough edges to give it a golden color during baking.

                                  Bake the Galette:

                                    - Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the tomatoes are tender.

                                      - Remove from the oven and let cool slightly.

                                        Serve:

                                          - Transfer to a serving platter, garnish with extra fresh basil leaves, and slice into wedges. Serve warm or at room temperature.

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                                              Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 6-8 slices