Yield: One 12-inch tart
Servings: 4 to 6
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.
In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.
Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch 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 center of the tart open.
Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.
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.
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I serve this often in the spring as a first course. Followed by a fish entree this is a complete meal. Pastry is very good and easy easy easy.
Absolutely delicious and looks so beautiful when using a variety of heirloom tomatoes. Since it's been a good year for tomatoes, I've made this three times already and plan on making it again soon.
Outstanding! I made my own creme fraiche so my dough was a softer and stickier than I think it would have been with store-bought, but the flavor was outstanding.
This was fantastic! I will use the tart dough for many other savory tarts. Loved it for girls' night.
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