Liam’s Tomato Galette

My nephew Liam made this for our family reunion “tapas” night; I don’t think he had ever made a galette before but he dazzled us with his skills—it was absolutely delicious. The recipe originates from Taste of Home but he subbed in Gruyere cheese for the Pecorino. I have tried numerous different tomato tart recipes this summer but this one and the previously published tomato tart are my two favorites. This one in particular because of the simplicity and ease.

1 cup flour

1 t baking powder

1/2 t salt

1/2 cup (1 stick) cold unsalted butter, cubed

1/2 cup sour cream

2 cups cherry tomatoes, halved

3 oz. Gruyere cheese, grated

In a food processor, pulse the flour, baking powder and salt a couple times to mix. Add the cubes of butter and pulse until this resembles coarse meal. Remove the mixture to a bowl and stir in the sour cream with a fork; gather into a disc and refrigerate for 1 hour.

Preheat oven to 425º; if you have a pizza stone, all the better!

Place tomatoes in a colander and sprinkle with a bit of salt; let stand for 15 minutes. While tomatoes are draining, roll out the dough into a 12” circle and transfer to a piece of parchment paper. Distribute the cheese to within 2” of the edge and then scatter the tomatoes over the cheese. Fold in the edges over the filling and bake on the pizza stone for 25 minutes. I like to slide the tart (sitting on parchment) onto the pizza stone with a pizza peel or large rimless baking sheet. If you don’t have those things, put the parchment and tart on a baking sheet instead.