Ingredients:
For dough
2 cups flour + more for dusting
1.5 cups cold unsalted butter - cut into cubes
2 tsp salt
1 tbsp apple cider vinegar
1/3 c ice water
For the Galette
4 heirloom tomatoes - variety of colors- sliced 1/4 inch thick
1/3 cup sungold tomatoes- sliced
2 tbsp tomato paste
3 garlic cloves- chopped
2 tbsp goat cheese
1/4 cup fresh basil leaves
1 egg-beaten for egg wash
2 tbsp parmesan cheese
1/2 cup stracciatella cheese
3 tbsp chives
1 tbsp edibable flowers
pinch of flakey salt
Instructions:
Place flour and butter into the food processor.Pluse a few times to break up the butter.Transfer to a large bowl, add apple cider vinegar and 1/3 cup ice water. mix to incorporate and add ADDITIONAL ice water if necessary.
Dust a clean counter with a little flour, kneed the dough until combine. Wrap in plastic wrap and place in the fridge for 2hours to chill.
Meanwhile, slice all the tomatoes, season with salt and place onto a paper towel. Allow to rest for a while, the salt will pull excess liquid from the tomatoes.
After 2 hours, roll out the chiled dough. spread tomato paste, chopped garlic, goat cheese and fresh basil.
Preheat oven to 400 degrees f.
With a clean dry paper towel dab the tomatoes to absorb all the excess liquid. Then begin to layer the tomatoes. Fold up the sides, brush an egg wash over the corners and spread parmesan cheese.
place in the oven and cook for 45 minutes-until tomatoes are jammy and crust is golden brown.
Take out of the oven, drizzle with olive oil, top with stracciatella, chopped chives, EDITABLE flowers and flakey salt.
Allow to rest and cool before cutting and serving.