Tomato pie

Tomato pie Recipe

Essential ingredients

• Flour

  40 g (¼ cup)

• Butter 82.5%

  40 g (8 tbsp)

• Vinegar

  3 g (½ tsp)

• Tomatoes

  40 g (¼ pieces)

• Garlic

  3 g (1 tsp)

• Gouda cheese

  40 g (2 slices)

• Egg white

  50 g (1 pieces)

• Adyghe cheese

  15 g

• Green onions

  25 g (¼ cup)

Ingredients to taste

How to make

Please follow the next steps:

1. 1

   Mix half a cup of flour and a pinch of salt in a food processor. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.

2. 2

   Place the mixture in a large bowl. Drizzle with vinegar and 1/8 cup cold water. Combine with a fork, adding more ice water by the tablespoonful until a shaggy dough comes together.

3. 3

   Put it onto a work surface and lightly knead until no dry spots remain—Pat into a disk and wrap in plastic. Chill for at least 2-3 hours.

4. 4

   Preheat the oven to 400°. Gently toss garlic, tomatoes, and salt in a large bowl. Let sit for 5 minutes for the tomatoes to release some liquid—drain the tomato mixture and place on paper towels.

5. 5

   Unwrap dough, rolling out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick.

6. 6

   Put parchment on a baking sheet. Scatter cheese over dough, leaving a 1½" border—set tomatoes with garlic over grated cheese.

7. 7

   Bring edges of the dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg.

8. 8

   Sprinkle tomatoes with salt and black pepper. Chill in the freezer for 10 minutes.

9. 9

   Bake galette, rotating once until the crust becomes golden brown. It can take about 60 minutes. Let cool slightly on the baking sheet. Finely grate the zest from the lemon over the galette, and sprinkle with chives.