This appetizer combines a super-flaky crust with mouth-watering roasted cherry tomatoes. ‘Nuff said!
2½ cups all-purpose flour
1 cup cold unsalted butter (cut into pieces)
1 teaspoon sugar
1 teaspoon salt
¼ cup ice water
2 cups cherry or grape tomatoes (cut in half)
1 teaspoon fresh oregano leaves
1 teaspoon fresh parsley (chopped)
½ teaspoon salt
2 tablespoons fresh cream (for crust)
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
In a food processor, combine flour, butter, 1 teaspoon granulated sugar, and salt. Pulse until mixture resembles coarse meal. Sprinkle with ice water and pulse again until dough is crumbly but holds together when squeezed. If necessary, add 1 or 2 tablespoons cold water – one tablespoon at a time – until dough holds together. Don’t overmix. Remove dough and shape into a disk. Place dough in a small mixing bowl, cover, and refrigerate for 1 hour.
In a large mixing bowl, combine the olive oil with the tomatoes, oregano, parsley, and salt. Toss until well combined. Set aside.
On a floured surface, roll the dough to ¼-inch thickness. Transfer to prepared baking sheet. Arrange tomatoes and herbs on the dough leaving a 2-inch border. Fold edge of dough over tomatoes, leaving the center open. Cover and refrigerate for 15 minutes before baking.
Remove from refrigerator and brush the crust with the cream. Bake for 65 minutes or until crust is golden. Remove from oven and cool for about 5 minutes before slicing and serving.
Tip: If making on a hot summer day, make this early in the morning. Allow galette to cool and then wrap in plastic. Refrigerate until ready to serve later that night.