Galettes are the best because they have all the flakiness and delicious filling you love in a pie, but you only need to make one layer of dough. I prefer savory galettes to sweet ones, and this tomato galette is exactly why. It’s made with lots of cheese (Boursin and Trader Joe’s black pepper toscano cheese—two of my favorites), along with beautiful tomatoes and fresh tarragon on top. I also add some shredded toscano cheese in the galette dough itself to give it extra flavor— it comes out so delicious and flaky.

Ingredients:

Dough:

• 1.5 cups flour
• pinch of salt
• 1 stick cold unsalted butter, cubed
• 2 tbsp finely grated black pepper toscano cheese (can also use parmesan)
• 1/4 cup ice cold water
• 1 egg, beaten (for egg wash)

Filling:

• 4 large tomatoes, sliced
• pinch of salt
• 5.2 oz (one package) of garlic & herb boursin
• 1 cup coarsely shredded black pepper toscano cheese
• 1 tbsp chopped tarragon
• Drizzle of olive oil

Directions:

1. Whisk the flour and salt together in a large bowl. Add in the finely shredded cheese and cubed butter. Use a fork or your hands to cut it into the flour— the mixture should resemble coarse pea-size crumbs.
2. Add the ice water 1 tbsp at a time, mix after each addition, and keep going until the dough comes together (you may not need all the water). Shape the dough into a disc, cover with plastic wrap, and chill in the fridge for an hour.
3. Slice and salt your tomatoes. Let sit for about 15 minutes to draw out the water, then dry the tomatoes well with a paper towel. This will prevent the tomatoes from making the dough soggy.
4. Once the dough has chilled, roll it out into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
5. Spread the center of the dough with the boursin, making sure to leave a 2-3 inch border. Sprinkle over the toscano cheese and arrange the tomatoes on top. Gently fold the dough over the filling (the dough will overlap itself). Brush the dough with the egg wash.
6. Place the galette in the fridge for 15 minute while you preheat the oven to 400F. Chilling the dough before baking will help the galette keep its shape.
7. After the galette has chilled, bake at 400F for about 35 mins (check at 30 minutes). Let cool for about 10 mins, then top with chopped tarragon and a drizzle of olive oil, if desired. Slice and serve.