Ingredients:

  • 1¼ cups (156 g) all-purpose flour
  • ¼ teaspoon (1.5 g) fine salt
  • 1 teaspoon (4 g) granulated sugar
  • ½ cup (113 g) cold unsalted butter, cut into ½-inch cubes
  • 3 to 4 tablespoons (45 to 60 ml) ice water
  • 150 g garlic and herb Boursin cheese, at room temperature (1 container, 5.2 oz)
  • ⅓ cup (50 g) oil-packed sun-dried tomatoes, drained, patted dry, and chopped
  • 2 medium Roma tomatoes (225 g), sliced ⅛ inch thick
  • ½ teaspoon (3 g) kosher salt, divided
  • ¼ cup (10 g) fresh basil leaves, torn
  • ¼ teaspoon (1 g) freshly ground black pepper
  • 1 large egg (50 g), beaten with 1 tablespoon (15 ml) water
  • 2 tablespoons (10 g) finely grated Parmesan (optional)
  • 1 pinch (about 0.5 g) flaky sea salt, for sprinkling

Instructions:

  1. In a large bowl, whisk the flour, fine salt, and sugar together.
  2. Add the cold butter cubes and toss to coat. Cut the butter into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
  3. Drizzle in 3 tablespoons (45 ml) of ice water and stir with a fork. Add the remaining 1 tablespoon (15 ml) only if the dough does not hold together when pinched.
  4. Gather the dough into a rough ball, flatten it into a 5-inch disc, wrap it tightly in plastic, and refrigerate for 1 hour, until firm and cool to the touch.
  5. While the dough chills, lay the Roma tomato slices on a paper towel-lined plate. Sprinkle them with ¼ teaspoon of the kosher salt and let them sit for 15 minutes, until beads of liquid collect on the towel.
  6. Blot the tomato slices dry with fresh paper towels.
  7. In a small bowl, stir the Boursin until smooth and spreadable, about 30 seconds. Fold in the chopped sun-dried tomatoes and the remaining ¼ teaspoon kosher salt.
  8. Preheat the oven to 400°F (200°C) with a rack in the lower-middle position. Line a rimmed baking sheet with parchment paper.
  9. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Slide the dough onto the parchment-lined baking sheet.
  10. Using the back of a spoon, spread the Boursin mixture over the center of the dough, leaving a 2-inch border bare. Keep the filling inside an 8-inch circle.
  11. Arrange the blotted tomato slices in overlapping rows on top of the cheese, then sprinkle with the black pepper.
  12. Fold the bare border over the filling in loose pleats, pressing gently at each fold so the edges stay put. Gaps between folds are fine.
  13. Brush the pleated crust with the egg wash, then sprinkle the Parmesan over the crust if using.
  14. Refrigerate the assembled galette for 10 minutes while the oven finishes heating.
  15. Bake for 35 to 40 minutes, rotating the pan halfway through, until the crust is deep golden brown, the cheese is bubbling at the edges, and the crust shows darker spots on the folds.
  16. Let the galette cool on the pan for 10 minutes so the filling sets.
  17. Scatter the torn basil over the top, finish with the flaky sea salt, and slice into 6 wedges with a serrated knife.