Many varieties of summer's best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that is abundant and in season.
1 cup all-purpose flour; plus more for the work surface
1/2 tsp coarse salt; plus more for the tomatoes
1 tsp baking powder
1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2" pieces
1/2 cup crème fraîche, chilled
1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or sliced if large
1/3 lb. semi-hard sheep's milk cheese, such as manchego
1 bunch microradishes or baby radishes, washed and trimmed
1 cup microgreens
Extra-virgin olive oil
Step 1: Make the dough: Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Step 2: Make the filling: Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
Step 3: In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12" round about 1/8" thick. Dust flour under the dough if it starts to stick.
Step 4: Carefully slide a rimless baking sheet under the dough. Leaving a 3" boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the centre of the tart open.
Step 5: Bake the galette until golden brown, 30-40 minutes. Let cool on a rack.
Step 6: While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.
Makes one 12" tart
Naomi Pomeroy, Beast, Portland, Oregon
Dave Hoyle, Creative Growers, Noti, Oregon (tomatoes)
Reprinted with permission from Darryl Estrine and Kelly Kochendorfer's Harvest to Heat (2010 Taunton).