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Easy Tomato Galette With Parmesan Crust
Ingredients
- 2 1/2 cups (300 grams) all-purpose flour
- 5 ounces (140 grams) Parmesan cheese, grated
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks/226 grams) cold unsalted butter, cut into ½ inch/1 cm cubes
- 1/2 cup (115 grams) ice water, plus more as needed
- For the filling & assembly:
- 8 ounces (226 grams) Boursin cheese (or similar, soft/spreadable cheese), at room temperature
- 4 ounces (113 grams) cream cheese, at room temperature
- 1 cup fresh scallions, thinly sliced
- 2 garlic cloves, minced
- 4 medium or 2 large (500 grams) heirloom tomatoes, sliced into ¼-inch-thick slices
- 1 1/2 tablespoons (22 grams) extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg
- 1 tablespoon (15 grams) heavy cream or milk
- 1/2 cup (50 grams) Parmesan cheese, grated
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