Heirloom Tomato and Goat Cheese Galette

1. Prepare the pastry

Combine the flour and salt in a food processor. Add the diced cold butter, then pulse about 12-15 times until the butter pieces are coated with flour and resemble small peas. Add the ice water and pulse until the dough starts to come together and nearly forms a ball.

2. Chill the dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least one hour.

3. Preheat the oven

Preheat your oven to 450°F.

4. Sauté the leeks

Heat the unsalted butter in a large sauté pan over medium heat. Add the chopped leeks, thyme, a teaspoon of salt, and half a teaspoon of freshly ground black pepper. Sauté the leeks for about 8 minutes, until they become tender and slightly browned.

5. Season the tomatoes

Season the sliced heirloom tomatoes with salt, pepper, and a drizzle of good olive oil.

6. Roll out the dough

After the dough has chilled, roll it out on a floured board into an 11-inch circle. Carefully transfer the rolled dough to a piece of parchment paper.

7. Assemble the galette

Spread the sautéed leeks evenly over the dough, leaving about a 1-inch border all around. Crumble the goat cheese over the leeks, then arrange the seasoned tomato slices on top. Fold the edges of the dough over the filling, overlapping slightly as you go to create a rustic edge.

8. Brush the pastry

Brush the edges of the pastry with the egg wash.

9. Bake the galette

Carefully transfer the parchment paper with the assembled galette onto an inverted baking sheet. Bake in the preheated oven for 25-30 minutes, until the pastry is nicely browned and the tomatoes are tender.

10. Garnish and serve

Once baked, let the galette cool for about 5 minutes. Garnish with chopped fresh basil leaves, chives, and a sprinkle of salt. Cut into wedges and serve warm.