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Ingredients
- For the Filling:
- 1/4 cup (50g) freshly grated Parmesan
- 2 ounces (57g) cream cheese, at room temperature
- 1/4 cup (60g) mayonnaise
- 1/4 medium onion, diced (about 1/4 cup / 40g)
- 1/2 teaspoon fresh thyme leaves, optional
- 1/4 teaspoon freshly cracked black pepper, or to taste
- For the Crust:
- 1 cups (125g) flour
- 1/4 cup (1/2 stick / 60g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1/2 teaspoon kosher or sea salt
- 1/4 cup (60ml) cold water
- Heavy cream or egg wash, for brushing crust
- 3 to 4 medium tomatoes, sliced 1/4 inch (6 mm) thick
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
Preparation
Step 1
Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
Make the filling: In a bowl, mix the Parmesan, cream cheese, mayonnaise, onion, thyme (optional), and pepper to taste until well combined. Set aside.
Make the crust: In a separate bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
Flatten the ball into a disk. Wrap in plastic wrap and place it in the fridge. Chill for 30 minutes or up to overnight.
On a floured surface, roll the disk out to a circle slightly larger than 10 inches (25-cm) in diameter.
Trim the dough into an even 10-inch (25-cm) circle (we use a 10-inch / 25-cm ring mold to cut the dough). Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Spoon the Parmesan–cream cheese mixture in the center of dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes. Brush the crust with the cream or egg wash. Season crust and tomatoes with salt and pepper.
Bake for 50 to 60 minutes, or until the crust is golden, rotating the pans halfway through so the galette will bake evenly. Serve warm or at room temperature.