Tomato and Goat Cheese Galette

Instructions

• 1Pulse the flour, Parmesan, sugar, salt and butter until it resembles coarse crumbs.
• 2Pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
• 3Shape it into a ball, flatten, and wrap it in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.
• 4If using large tomatoes, cut them in half and then into ¼-inch slices. If using cherry tomatoes, cut them in half.
• 5Add the garlic and sprinkle with salt and sugar. Gently toss to coat and cover. Stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.
• 6Then add the thyme.
• 7Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 12-inch circle and place it on the pan.
• 8Spread the goat cheese, leaving a 1-inch border. Top with the tomato mixture.
• 9Bring the edge up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
• 10Insert the wire rack into position 5.
• 11Once preheated, place in the oven and start the timer. Cook until the base is browned and crisp.
• 12Transfer to a wire rack and cool for 30 minutes.
• 13Drizzled with oil.