Caprese Galette

So many people are ready to shut down summer and get their autumn on but as long as tomatoes are at their tastiest, I say let’s keep this party going. I first found this recipe at Bon Appetit and it’s solid as is but wanted to play with it a bit so replaced the cheddar with fresh mozzarella and threw in some basil too. Could be fun to try with some goat cheese or other cheese of choice. Play around, get crazy. You know what I can’t stop playing? Beyonce’s Renaissance. DAMN it’s so good! So I’m pairing this with a playlist of my favorite songs from the record.

2 cups all-purpose flour
2¼ teaspoons kosher salt, divided
¾ cup chilled unsalted butter, cut into pieces
1 tablespoon. apple cider vinegar
1½ lb heirloom tomatoes, sliced ¼” thick
2 garlic cloves, thinly sliced
4 oz fresh mozzarella, diced
1 egg, beaten
½ lemon
1/3 cup basil, chopped
1 tablespoon chives, chopped
salt and pepper

• Pulse flour and 1 1/4 teaspoon salt in a food processor to combine. Add butter and pulse until it you have small, pea-sized pieces of butter
• Transfer to a large bowl and drizzle with vinegar and 1/4 cup ice water. Mix with a fork adding more ice water as needed…until you have a shaggy dough
• Turn onto a work surface with a dusting of flour and knead lightly until combined (don’t overwork it). Pat it into a disc, wrap in plastic and chill for at least 2 hours.
• Preheat oven to 400 degrees
• Gently toss tomatoes, garlic and remaining 1 teaspoon salt in a bowl and let sit for 10 minutes. Tomatoes will release liquid so drain and transfer to paper towels to soak up the extra moisture.
• Unwrap dough and roll out on lightly floured sheet of parchment paper to 14″ round
• Transfer dough with parchment to a baking sheet
• Scatter cheese and half your basil over dough, leaving a 1 1/2″ border, then arrange tomatoes and garlic over cheese and basil
• Bring up edges of dough and overlap as needed to create a border, then brush dough with egg
• Sprinkle with salt and pepper and chill in freeze for 10 minutes
• Bake galette, rotating once, until golden brown and cooked through, approximately 50-60 minutes
• Let cool and grate zest from lemon, chives and remaining basil over the galette