Directions

Making the Galette Crust:

1. In a large bowl, mix the flour, cheese powder, and salt. Cut cold butter into cubes and add to the flour mixture. Using a pastry blender or food processor, break the butter into the flour. Make a small pit in the center of the flour and slowly drizzle in ice water, gently incorporating each addition. If the dough is still too dry, add a little more water. The dough should adhere and not be crumbly, but it also shouldn’t be too wet.

2. Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 30 minutes before using.

3. Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)

4. Transfer the rolled dough to a parchment lined baking sheet. Set aside

Put It Together:

1. Preheat oven to 375 degrees

2. Pat tomato slices dry with a paper towel. Scatter shredded cheese over crust, leaving a 2” border. Arrange tomatoes on top and sprinkle with minced garlic, red pepper flakes, salt, pepper, and dried oregano. Drizzle with olive oil.

3. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg.

4. Bake for about 30 minutes, until edges are golden brown and the tomatoes are roasted.

5. Let sit for about 5 minutes, then garnish with fresh basil leaves and balsamic vinegar, if desired. Enjoy!