Heirloom Tomato and Hazelnut Galette

Heirloom Tomato and Hazelnut Galette

Ingredients

• For the Dough
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 cup hazelnut flour
• 1/4 tsp. salt
• 1/2 cup (8 tablespoons) unsalted butter, cut into pieces and chilled
• 1/4 cup Greek yogurt
• 1/4 cup cold water
• 2 tsp. lemon juice

• For the Filling
• 4 ounces mascarpone cheese, softened at room temperature
• 2 tablespoons hazelnut butter
• 1/2 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 3-4 heirloom tomatoes, thinly sliced
• 1 tablespoon fresh thyme leaves
• Fresh basil for garnish, if desired

• For the Egg Wash
• 1 egg yolk
• 2 tsp. water

Instructions

1. Make the dough. In your food processor with the blade attachment, pulse together the flours and salt. Add the butter and pulse until pea-sized crumbs are formed. In a small bowl, stir together the yogurt, water and lemon juice. Then add this mixture to your food processor and pulse until the dough comes together into a loose ball. Turn the dough out onto a floured work surface and use your hands to shape it into a disk. Wrap the dough disk in plastic wrap and refrigerate it until well chilled, at least 1 hour or up to 2 days.
2. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
3. In a bowl, mix together the mascarpone cheese, hazelnut butter and 1/4 tsp. each of the salt and pepper. Set aside.
4. Assemble the galette. On a well floured work surface, roll out the chilled dough so it’s approximately 12-inches in diameter. It doesn’t have to be perfectly round. Transfer the dough to your parchment paper-line baking sheet. If the dough tears in a few places, just patch it together with your fingers. Spread the mascarpone-hazelnut mixture out into a thin layer over the center of the dough, leaving a 2-inch boarder around the edges. Then loosely layer the tomato slices on top. You’ll want to create two layers that are overlapping, but not tightly packed. Sprinkle the tops of the tomatoes with the thyme leaves and the remaining salt and pepper. Fold the edges of the dough over the filling, pressing it together lightly so it adheres. In a small bowl, beat together the egg yolk and the water. Then brush this egg wash over the surface of the dough.
5. Transfer the galette to your pre-heated oven and bake for 40 minutes, rotating the baking sheet once half way through the baking time. The crust should be browned and the center bubbling. Remove the baking sheet from your oven and place it on a wire rack to cool slightly. Allow the galette to rest for about 10 minutes before slicing and serving. Top with a few fresh basil leaves before serving, if desired.