Fresh Tomato Galette

Name: Fresh Tomato Galette
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 2 teaspoons, table salt, divided; 10 tablespoons, unsalted butter, cut into ½-inch pieces and chilled; 6-7 tablespoons, ice water; 1 1/2 pounds mixed, tomatoes, cored and sliced ¼ inch thick; 1 , shallot, sliced thin; 2 tablespoons, extra-virgin olive oil; 1 teaspoon, minced fresh thyme; 1 , garlic clove, minced; 1/4 teaspoon, pepper; 2 teaspoons, Dijon mustard; 3 ounces, Gruyère cheese, shredded (¾ cup); 2 tablespoons, grated Parmesan cheese; 1 , large egg, lightly beaten; 1 tablespoon, chopped fresh basil

Main Courses
Vegetables
Savory Pies & Tarts

By Alli Berkey ･ Appears in Cook's Country August/September 2019, Cook's Country TV

Slices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade.

SERVES 4 to 6

TIME 1¾ hours, plus 1 hour chilling and 20 minutes cooling

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