Makes one 8” galette
For the Dough
6 tablespoons very cold unsalted butter
1 ¼ cups (162 g) all-purpose flour, plus more for working the dough
½ teaspoon kosher salt
1 teaspoon apple cider vinegar
2-4 tablespoons ice water
Cut the butter into ½” cubes and return it to the fridge while you begin everything else. In the bowl of a food processor, combine the flour and salt. Pulse to combine. Add the butter cubes and pulse 8-10 times or until the mixture has butter the size of peas. With the machine running, add the vinegar and then the ice water 1 tablespoon at a time, adding only enough to get the dough to stay together nicely when pinched (note: this likely won’t be more than 2 or 3 tablespoons).
Turn the dough onto a lightly floured work surface and bring it together into a ball, and flatten slightly with the palm of your hand. Wrap it in beeswax or plastic wrap, and refrigerate for at least 30 minutes. Note: you can make a larger batch of dough here and freeze the rounds at this point for later use if you’d like.
Meanwhile, prepare the tomatoes as noted below and preheat your oven to 425º.
After the dough has been refrigerated (if it was in the fridge longer than 30 minutes you may need to let it warm up only slightly before rolling it out), unwrap it and place it on a well-floured work surface (note: if eventually having to transfer the dough to a piece of parchment feels a little risky to you, you can roll the dough on a piece of floured parchment to begin with). Starting from the center of the dough, use a rolling pin to roll outward from center to edge, turning and re-flouring the dough to make sure it doesn’t stick to the board. Once the dough is about 10” in diameter or the thickness of a nickel, transfer it to a piece of parchment paper on a baking sheet by rolling it up on your rolling pin and unrolling onto the paper. Ideally, transfer the dough back to the fridge for 10 minutes before adding the tomato filling.
For the Filling
1 small or ½ large onion, or 1 medium negi (green onion), cut into ¼” rounds
1 tablespoon olive oil
Heat the olive oil over medium/medium low heat, and add your onions and a big pinch of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize (about 8-10 minutes).
3 medium tomatoes, cut into ¼” rounds
1 handful cherry tomatoes, halved (see note)
2 cloves garlic, thinly sliced or minced
1 teaspoon kosher salt
In a medium bowl, combine the tomatoes, garlic, and salt and toss to combine. Transfer the tomatoes to a colander and let them rest for 10 minutes so some of the excess juices drain off. After 10 minutes has passed, transfer the tomatoes to a paper towel lined plate, top with another few layers of paper towel, and let rest for another 5 minutes.
Note: if you’d like to use just cherry tomatoes, we recommend using a couple pints and using the same salting method)
To Assemble & Bake
1 egg, beaten
2 ounces feta cheese, crumbled
Fresh thyme & basil
Freshly ground black pepper
Remove the pie dough round from the fridge, and brush beaten egg in a circle using a pastry brush, leaving a 2” rim. Arrange the tomatoes, onion, feta, and herbs in the 8” circle, leaving the 2” rim. Carefully work in a clockwise circle to fold up the sides of the dough on top of the tomato filling. If the dough tears at all just pinch it back together. Brush egg on the folded up edges and along the sides/base to prevent any leaking (don’t worry if there is some!). Drizzle the galette with olive oil and sprinkle with salt and freshly ground black pepper. Bake for 40-55 minutes, or until the crust is golden brown and the filling is cooked with golden edges on the pieces of feta.
Remove from the oven and let cool for at least 30 minutes before serving. Enjoy warm, and reheat any leftovers in a 350º oven for 10 minutes.