Tomato Galette

Directions

1Pulse 2 cups flour and 1¼ teaspoons kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

3Preheat oven to 400° F. Gently toss tomatoes, garlic, and remaining 1 teaspoon kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

4Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of the dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

5Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on a baking sheet. Finely grate the zest from lemon over galette; sprinkle with chives.

Do Ahead

1Dough can be made 2 days ahead. Keep chilled.