Tomato Galette

Ingredients

• 2½ cups all-purpose flour
• 8 oz (approximately 16 Tbs.) unsalted butter, cut into ½" pieces and chilled
• ½ tsp salt
• 5 oz (approximately ⅔ cup) ice water 
• 3 heirloom tomatoes, sliced about ¼ inch rounds
• ½ bunch sweet Italian basil
• ½ tbs olive oil
• salt and pepper
• mozzarella or your favorite cheese

Instructions

1. In a large bowl, mix together the flour, salt and sugar. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. 
2. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together. 
3. Gather the dough with your hands, don't worry if you see streaks of butter and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour. 
4. Preheat oven 400 degrees F. Season the tomatoes with olive oil plus salt and pepper. 
5. Press a disk of dough on a oiled cookie sheet into a round disk about ⅛ to ¼ inch thick and add layered slices of tomato to filling out the center, folding over about 1 inch of dough over the edge. 
6. Add chunks of mozzarella and bake until crust is golden brown. 
7. Remove from oven, drizzle with olive oil and top with fresh basil and if desired, grate additional cheese and serve.

This article and recipe adapted from this site!