Tomato Cheddar Galette

Name: Tomato Cheddar Galette
Ingredients: For the crust; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cheddar cheese powder (optional); 1/2 cup cold unsalted butter (1 stick); 5 tablespoons ice cold water; For the filling; 2 tablespoons grainy mustard; 1 cup grated cheddar cheese (or other flavorful melting cheese, like Gruyere); 4 medium tomatoes, sliced thinly; 1 1/2 tablespoons olive oil; pinch flaky sea salt; 1 tablespoon chopped fresh or dried thyme

13 ingredients

1 steps

Ingredients

For the crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cheddar cheese powder (optional)
1/2 cup cold unsalted butter (1 stick)
5 tablespoons ice cold water
For the filling
2 tablespoons grainy mustard
1 cup grated cheddar cheese (or other flavorful melting cheese, like Gruyere)
4 medium tomatoes, sliced thinly
1 1/2 tablespoons olive oil
pinch flaky sea salt
1 tablespoon chopped fresh or dried thyme

Directions

1

["Preheat the oven to 375\u00b0F.", "Whisk together the flour, salt, and cheese powder (if using). Note: The cheese powder is optional but is a really awesome addition -- use the extra in biscuit dough or over popcorn!", "Cut the cold butter into the flour mixture until it is in coarse, uneven pea-sized lumps. Drizzle the ice water over top and stir with a fork until the dough just begins to come together.", "Turn the dough out onto a surface and begin to gently knead and press it together, turning it over onto itself and handling it carefully to avoid warming up the butter. If there are too many dry spots, drizzle a tablespoon or two more ice water over top (a spray bottle actually works really well here to evenly disperse the water).", "Once the dough comes together, press it gently into a disc. If your kitchen is warm, refrigerate the dough for 30 minutes until warm. Otherwise, go ahead and roll it out right away.", "Roll the dough out into roughly a 13\" circle. It should be very thin